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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Tenderloin Steak
100 g
Bacon Strips
227 g
Asparagus
2 unit(s)
Russet Potato
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
10 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Sesame, Wheat, Soy, Sulphites, Tree nuts, Peanuts)
2 unit(s)
Egg
(Contains: Egg)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Sesame, Wheat, Soy, Tree nuts, Peanuts, Mustard)
7 g
Chives
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Thinly slice chives.
- 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.
- 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.**
- 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.
- 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.
- Thinly slice steaks.
- Divide asparagus, roasted potatoes and steak between plates.
- Place an egg on top of each steak.
- Sprinkle remaining chives over potatoes.
If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the sirloin steak.**
