Beef Tenderloin and Creamy Pan Sauce
with Twice-Baked Sweet Potatoes and Cheddar Broccoli:
1040 kcal:
50g :
- Milk
- Mustard
- Wheat
- Wheat
- Crustaceans
- Egg
- Fish
- Milk
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Tree nuts
- Mustard
- Peanuts
See you at the steakhouse? No! See you at the supper table! This special steak gets the restaurant treatment with a rich and zesty sauce. Plus, we're serving up steakhouse sides: roasted broccoli and twice-baked potatoes.
340 g
Tenderloin Steak
2 unit(s)
Sweet Potato
227 g
Broccoli
1 unit(s)
Shallot
2 unit(s)
Green Onion
2 unit(s)
Cream Cheese
()
½ cup
Cheddar Cheese, shredded
()
56 mL
Cream
()
1 tbsp
Whole Grain Mustard
()
2 unit(s)
Beef Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
()
1 tsp
Garlic Salt
()
1 tbsp
Unsalted Butter*
()
½ tsp
Pepper*
¼ tsp
Salt*
5 tsp
Oil*
•Silicone Brush
•Measuring Spoons
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Aluminum Foil
•Medium Bowl
•Measuring Cups
1
- Pierce sweet potatoes all over with a fork, then place on a microwavable plate. Brush with 1/2 tsp (1 tsp) oil, then season all over with salt and pepper.
- Place on a microwave-safe plate. Microwave on high, carefully flipping halfway through, until fork-tender, 6-8 min. (NOTE: If you don't have a microwave, bake potatoes directly on the middle rack of the oven, flipping halfway through, until fork-tender, 45-55 min.)
- Carefully remove potatoes from the microwave, then set aside until cool enough to handle, 5-10 min.
2
- Meanwhile, thinly slice green onions.
- Peel, then finely chop shallot.
- Cut broccoli into bite-sized pieces.
- Add broccoli to one side of a parchment-lined baking sheet.
- Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. (TIP: Adding water to the broccoli helps it to steam while it bakes!)
- Set aside.
3
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks and reduce heat to medium.
- Pan-fry until cooked to desired doneness, 4-6 min per side.**
- When steaks are done, transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min.
- Remove the pan from heat, then carefully wipe clean.
4
- When sweet potatoes are cool enough to handle, halve lengthwise.
- Scoop out the flesh of each half into a medium bowl, keeping a 1/4-inch border of flesh intact on potato skin.
- Mash removed flesh with a fork until smooth.
- Add cream cheese, half the cheddar cheese and half the green onions. Season with salt and pepper, then stir to combine.
- Fill each sweet potato skin with filling. Arrange, filling-sides up, on the other side of the baking sheet with broccoli.
- Bake in the top of the oven, until broccoli is tender and potato filling begins to brown, 8-10 min.
5
- Meanwhile, reheat the same pan (from step 3) over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots. Stir until tender, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Stir in 2/3 cup (1 cup) water, cream, broth concentrate and as much mustard as desired.
- Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat. Cover to keep warm.
6
- When broccoli is almost done, carefully move towards the centre of the baking sheet, then sprinkle remaining cheddar cheese over top.
- Return to the top of the oven. Bake until cheese melts, 3-4 min.
- Thinly slice steak. Stir any steak resting juices into sauce, then season with salt and pepper.
- Divide steak, cheddar broccoli and twice-baked sweet potatoes between plates.
- Spoon sauce over steak. Sprinkle remaining green onions over top.
7
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.
