Tenderloin Steak and Fried Eggs
with Bacon-Wrapped Asparagus and Roasted Potatoes
Celebrate Dad with a juicy steak served with crispy, bacon-wrapped asparagus and Parmesan-tossed potato wedges. Add a runny egg on top and it's a perfect savoury brunch.
Tags:
Protein Plus
Allergens:
Mustard
•Egg
•Milk
•Sulphites
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 Time15 minutes
DifficultyMedium
Ingredients
serving amount
340 g
Tenderloin Steak
100 g
Bacon Strips
227 g
Asparagus
2 unit(s)
Russet Potato
½ tbsp
Dijon Mustard
10 g
Montreal Spice Blend
2 unit(s)
Egg
¼ cup
Parmesan Cheese, shredded
7 g
Zesty Garlic Blend
7 g
Chives
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Butter*
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Calories1150 kcal
Fat80 g
Saturated Fat32 g
Carbohydrate52 g
Sugar4 g
Dietary Fiber7 g
Protein57 g
Cholesterol360 mg
Sodium2260 mg
Trans Fat2 g
Potassium1950 mg
Calcium300 mg
Iron8.5 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
•Baking Sheet
•Aluminum Foil
•Large Non-Stick Pan
•Paper Towel
•Measuring Spoons
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Thinly slice chives.
2
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden.
- Add Parmesan to potatoes and cook 2-3 min.
3
- Meanwhile, trim and discard bottom 1-inch from asparagus.
- Divide asparagus into 4 bundles (8 bundles for 4 servings). Carefully wrap 1 bacon strip around each bundle.
- To an aluminum foil-lined baking sheet, transfer bacon-wrapped asparagus. Season with pepper.
- Roast in the middle of the oven for 10-14 min, carefully flipping halfway through, until bacon is crisp.**
4
- While the veggies roast, pat steak dry with paper towels, rub evenly with Dijon, then season with half the Montreal Spice Blend.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry 4-7 min per side or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
5
- Wipe pan clean, heat 1 tbsp (2 tbsp) butter over medium-low. Swirl pan until melted.
- Crack in 2 (4) eggs. Season with remaining Montreal Spice Blend. Pan-fry, covered, 2-3 min, until egg whites are set. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Sprinkle with half the chives from step 1.
6
- Thinly slice steaks.
- Divide asparagus, roasted potatoes and steak between plates.
- Place an egg on top of each steak.
- Sprinkle remaining chives over potatoes.
7
If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the sirloin steak.**
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