Beef Tenderloin and Asparagus Platter

Name: Beef Tenderloin and Asparagus Platter with Roasted Sweet Potatoes and Garlic Bread
Total time: 40 min
Yield: 2
Cuisine: Canadian
Ingredients: 340 g Tenderloin Steak; 2 unit(s) Sandwich Bun; 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; 2 unit(s) Sour Cream; 1 tbsp Montreal Spice Blend; 1 tbsp White Wine Vinegar; 4 tbsp Garlic Spread; 2.5 tbsp Oil*; ½ tsp Sugar*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Roasted Sweet Potatoes and Garlic Bread

Get Up To 20 Free Meals + Free Sides for Life

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!

Allergens:

Gerste

•Hvede

•Egg

•Senf

•Milk

•Schwefeldioxide und Sulfite

•Soja

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time13 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Tenderloin Steak

2 unit(s)

Sandwich Bun

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

2 unit(s)

Sour Cream

1 tbsp

Montreal Spice Blend

1 tbsp

White Wine Vinegar

4 tbsp

Garlic Spread

Not included in your delivery

2.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1420 kcal

Fat93 g

Saturated Fat26 g

Carbohydrate95 g

Sugar16 g

Dietary Fiber12 g

Protein49 g

Cholesterol140 mg

Sodium2480 mg

Trans Fat1.5 g

Potassium1950 mg

Calcium225 mg

Iron9.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Whisk

•Medium Bowl

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.)