Beef Tenderloin and Sun-Dried Tomato Cream Sauce
with Walnut-Topped Asparagus- Walnuts
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Tree nuts
Break out the fine china for this feast! Beef tenderloin is topped with creamy, umami-rich sun-dried tomato cream sauce. Asparagus tossed in Parmesan and finished with toasted walnuts rounds out this luxe meal.
Ingredients
340 g
Tenderloin Steak
227 g
Asparagus
7 g
Parsley
1 unit(s)
Garlic, cloves
28 g
Walnuts, chopped
(Contains: Walnuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
2 unit(s)
Sweet Potato
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with pepper and half the garlic salt, then toss to coat.
- Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!)
- Remove from heat. Transfer walnuts to a plate.
- Carefully wipe the pan clean.
- Pat tenderloin dry with paper towels. Season with pepper and remaining garlic salt.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tenderloin. Sear until golden, 2-4 min per side.
- Remove from heat and transfer tenderloin to an unlined baking sheet.
- Roast in the middle of the oven until cooked to desired doneness, 5-8 min.**
- When done, transfer tenderloin to a cutting board to rest, 5 min. Loosely cover with foil.
- Meanwhile, trim and discard bottom 1 inch from asparagus.
- Peel, then mince or grate garlic.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add asparagus. Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
- Remove from heat, then add half the Parmesan. Toss to combine.
- Transfer to a plate and set aside.
- Meanwhile, finely chop parsley.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then remaining garlic. Cook, stirring often, until fragrant, 30 sec.
- Add cream, pesto and remaining Parmesan.
- Cook, stirring occasionally, until sauce thickens slightly and Parmesan melts, 1-2 min. Season with salt and pepper.
- Remove from heat, then stir in half the parsley and any tenderloin resting juices from the baking sheet.
- Thinly slice tenderloin.
- Divide tenderloin, sweet potatoes and asparagus between plates. Top asparagus with walnuts.
- Spoon sauce over tenderloin, then sprinkle with remaining parsley.
If you've opted for beef tenderloin, cook it in the same way the recipe instructs you to cook the sirloin steaks.
