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Tenderloin Steaks & Cherry Pan Sauce

with Roasted Asparagus & Garlic Butter Potatoes

45 MIN

+$12.99/serving 2 Servings

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From the Test Kitchen

This wholesome dish embodies all of the rich flavors 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, which you'll spoon over the tender steaks.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Wheat Free

Nutrition

PER SERVING
Calories

910 Cals (est.)

View Full Nutrition

fresh

ingredients

2 8-Oz Pasture-Raised Tenderloin Steaks
12 oz Potatoes
6 oz Asparagus
1 oz Salted Butter
¼ cup Grated Parmesan Cheese
2 Tbsps Sliced Roasted Almonds
1 Shallot
1½ Tbsps Dried Tart Cherries
1 bunch Thyme
1 bunch Parsley
1 Tbsp Sherry Vinegar
1 oz Garlic & Herb Spreadable Butter
1 Tbsp Sour Cherry Spread
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the garlic-herb butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. 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. Halve, peel, and finely chop the shallot(s). Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Roughly chop the almonds; place in a bowl. Add the parmesan 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(s), cherries, thyme leaves, sour cherry spread, vinegar, and 2 tablespoons of water (or 4 tablespoons for 4 servings).

2 Roast the vegetables & finish the potatoes

Transfer the potato wedges to a sheet pan. 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 12 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 14 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 garlic-herb butter and stir to coat. Taste, then season with salt and pepper if desired.

3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (or large for 4 servings), 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 on medium- high, 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.

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-parmesan mixture. Garnish the potatoes with the chopped parsley. Enjoy!

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