Tenderloin Steaks & Blueberry Pan Sauce with Garlic-Herb Fingerlings & Sautéed Vegetables
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Tenderloin Steaks & Blueberry Pan Sauce

with Garlic-Herb Fingerlings & Sautéed Vegetables

45 MIN
+$12.00/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It embodies all of the rich flavors and classic pairings of a steakhouse dinner, but with a fruity twist thanks to the fresh blueberries we’re using in our homemade steak sauce.

MAKE IT EXCEPTIONAL
If you have a cast iron skillet, use it! Its ability to conduct and retain intense heat will help to achieve that irresistibly crispy, restaurant-quality sear on the steaks.
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    1210 Cals (est.)
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fresh
ingredients
Tenderloin Steaks & Blueberry Pan Sauce with Garlic-Herb Fingerlings & Sautéed Vegetables
Title
  • 4 8-Oz Pasture-Raised Tenderloin Steaks
  • 3 oz Blueberries
  • 1 Shallot
  • 1¼ lbs Fingerling Potatoes
  • 2 oz Garlic & Herb Spreadable Butter
  • 5 oz Baby Spinach
  • ½ lb Mushrooms
  • 2 cloves Garlic
  • ⅓ cup Crispy Onions
  • 1 bunch Chives
  • 1 oz Salted Butter
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Light Brown Sugar
  • 3 Tbsps Ketchup
time-saving
tips & techniques
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut the mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, worcestershire sauce, and 2 tablespoons of water. Season with salt and pepper.

Roast & finish the potatoes
2 Roast & finish the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the softened butter. Stir to coat. Taste, then season with salt and pepper if desired.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the steaks
4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Make the blueberry pan sauce
5 Make the blueberry pan sauce
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the blueberries and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the blueberries begin to release their juices. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and gently pressing on the blueberries with the back of a spoon, 1 to 2 minutes, or until the blueberries are broken down and the sauce is thickened. Turn off the heat; stir in the plain butter until melted and combined. Taste, then season with salt and pepper if desired.
Slice the steaks & serve your dish
6 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished potatoes and cooked vegetables. Top the steaks with the blueberry pan sauce. Garnish the potatoes with the sliced chives. Garnish the vegetables with the crispy onions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut the mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, worcestershire sauce, and 2 tablespoons of water. Season with salt and pepper.

2 Roast & finish the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the softened butter. Stir to coat. Taste, then season with salt and pepper if desired.

Roast & finish the potatoes
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Cook the steaks
Make the blueberry pan sauce
5 Make the blueberry pan sauce
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the blueberries and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the blueberries begin to release their juices. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and gently pressing on the blueberries with the back of a spoon, 1 to 2 minutes, or until the blueberries are broken down and the sauce is thickened. Turn off the heat; stir in the plain butter until melted and combined. Taste, then season with salt and pepper if desired.
6 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished potatoes and cooked vegetables. Top the steaks with the blueberry pan sauce. Garnish the potatoes with the sliced chives. Garnish the vegetables with the crispy onions. Enjoy!

Slice the steaks & serve your dish
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