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

with Roasted Asparagus & Fingerling Potatoes

40 MIN
+$12.99/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 a pan sauce made with a duo of dried cherries and sour cherry spread, plus piquant shallot.

INGREDIENT IN FOCUS
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.
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  • Nutrition
    PER SERVING
  • Calories
    1200 Cals (est.)
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fresh
ingredients
Tenderloin Steaks & Cherry Pan Sauce with Roasted Asparagus & Fingerling Potatoes
Title
  • 4 8-Oz Pasture-Raised Tenderloin Steaks
  • ¾ lb Asparagus
  • 1½ lbs Fingerling Potatoes
  • 2 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ tsp Crushed Red Pepper Flakes
  • 3 Tbsps Dried Tart Cherries
  • 1 bunch Thyme
  • 2½ Tbsps Chicken Demi-Glace
  • 2 Tbsps Sherry Vinegar
  • 1 Shallot
  • 1 oz Garlic & Herb Spreadable Butter
  • 1 Tbsp Sour Cherry Spread
  • 1 bunch Parsley
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Preheat the oven 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. 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 2 tablespoons of water.

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; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl; add the softened butter and stir to coat. Taste, then season with salt and pepper if desired.

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 large 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. 

Roast the asparagus
4 Roast the asparagus

Meanwhile, line a separate sheet pan with foil. Transfer the halved asparagus to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the pan sauce
5 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.

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 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!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Preheat the oven 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. 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 2 tablespoons of water.

2 Roast & 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. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl; add the softened butter and stir to coat. Taste, then season with salt and pepper if desired.

Roast & 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 large 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 Roast the asparagus

Meanwhile, line a separate sheet pan with foil. Transfer the halved asparagus to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the asparagus
Make the pan sauce
5 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.

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 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!

Slice the steaks & serve your dish
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