Tenderloin Steaks & Cherry Pan Sauce with Roasted Asparagus & Fingerling Potatoes

Tenderloin Steaks & Cherry Pan Sauce

with Roasted Asparagus & Fingerling Potatoes

40 MIN
+$12.99/serving 2 Servings
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From the Test Kitchen

It embodies all of the rich flavors and classic pairings of a steakhouse dinner, but with a fruity twist thanks to a pan sauce made with a duo of dried cherries and sour cherry spread, plus piquant shallot.

Fingerlings—a smaller variety of potato named for their long, finger-like shape—are prized for their thin skin (which turns crisp and golden when roasted) and tender interior. Here, we’re coating them with delicious garlic-herb butter right after roasting.

Get Cooking
  • Nutrition
  • Calories
    1310 Cals (est.)
Tenderloin Steaks & Cherry Pan Sauce with Roasted Asparagus & Fingerling Potatoes
  • 2 8-Oz Pasture-Raised Tenderloin Steaks
  • 6 oz Asparagus
  • ¾ lb Fingerling Potatoes
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ tsp Crushed Red Pepper Flakes
  • 1½ Tbsps Dried Tart Cherries
  • 1 bunch Thyme
  • 2½ Tbsps Chicken Demi-Glace
  • 1 Tbsp Sherry Vinegar
  • 1 Shallot
  • 1 oz Garlic & Herb Spreadable Butter
  • 1 Tbsp Sour Cherry Spread
  • 1 bunch Parsley

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Peel and finely chop the shallot. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Roughly chop the almonds; place in a bowl. Add the cheese and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the chopped shallot, cherries, thyme leaves, demi-glace, sour cherry spread, vinegar, and 1 tablespoon of water.

2 Roast the vegetables & finish the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned asparagus to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer the roasted potatoes to a bowl; add the softened butter and stir to coat. Taste, then season with salt and pepper if desired.

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

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium 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. 

4 Make the pan sauce

While the steaks rest, to the pan of reserved fond, add the shallot-cherry mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes or until slightly thickened and the shallot is softened. Turn off the heat; stir in the plain butter until melted and combined.

Make the pan sauce
Slice the steaks & serve your dish
5 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 roasted asparagus. Top the steaks with the pan sauce. Top the asparagus with the almond-cheese mixture. Garnish the potatoes with the chopped parsley. Enjoy!

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