Beef Tenderloin and Asparagus Platter
with Roasted Sweet Potatoes and Garlic Bread- Barley
- Wheat
- Egg
- Mustard
- Milk
- Sulphites
- Soy
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Tree nuts
- Peanuts
This shareable platter turns beef tenderloin and potatoes into a party! Do you have picky eaters at your table? Leave the tarragon out of the creamy herb sauce, then just sprinkle over the plates for anyone who loves it!
Ingredients
340 g
Tenderloin Steak
2 unit(s)
Sandwich Bun
(Contains: Barley, Wheat)
2 unit(s)
Sweet Potato
227 g
Asparagus
1 unit(s)
Tomato
227 g
Baby Heirloom Tomatoes
14 g
Chives
7 g
Tarragon
4 tbsp
Mayonnaise
(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
2 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Montreal Spice Blend
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
4 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut sweet potatoes into 1-inch pieces.
- Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 17-20 min.
- Meanwhile, trim and discard bottom 1 inch from asparagus.
- Thinly slice chives.
- Strip tarragon leaves from stems, then finely chop leaves.
- Core, then cut tomato into 1/2-inch wedges.
- Halve baby tomatoes.
- Add asparagus, 1/2 tbsp (1 tbsp) oil and half the Montreal Spice Blend to one side of an unlined baking sheet. Season with salt, then toss to coat. Arrange in a single layer.
- Meanwhile, pat tenderloin dry with paper towels. Season with salt and remaining Montreal Spice Blend.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then tenderloin. Sear until brown, 1-2 min per side.
- Remove from heat, then transfer to other side of baking sheet with asparagus. Carefully wipe pan clean.
- Roast in the middle of the oven until asparagus is tender-crisp and tenderloin is cooked to desired doneness, 7-12 min.**
- Meanwhile, add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add all tomatoes, then gently toss to coat.
- Add sour cream, mayo, remaining vinegar, half the chives, half the tarragon and 1/4 tsp (1/2 tsp) sugar to another medium bowl. Season with salt and pepper, then stir to combine.
- Reheat the same pan (from step 3) over medium.
- Meanwhile, halve buns. Spread half the garlic spread onto cut sides.
- Add buns to pan, cut-sides down. Toast until garlic spread melts and buns are toasted, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Flip buns and toast on other side, 1-2 min. Transfer to a plate.
- Dollop remaining garlic spread over sweet potatoes. Toss to coat.
- Thinly slice tenderloin.
- Divide tenderloin, asparagus and sweet potatoes between plates.
- Sprinkle remaining chives and as much remaining tarragon over top, as desired.
- Using a slotted spoon, transfer marinated tomatoes to plates. Drizzle some creamy herb sauce over tomatoes.
- Serve garlic bread and remaining herb sauce alongside. (TIP: Leftover sauce will last in the fridge for up to 3 days.)
If you've opted for beef tenderloin, cook them in the same way the recipe instructs you to cook the sirloin steaks.**
