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Pan-Seared Tenderloin Steak

Pan-Seared Tenderloin Steak

Pan-Seared Tenderloin Steak

with Balsamic-Glazed Veggies and Mashed Potatoes

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A restaurant-style steak dinner in just 15 minutes? You better believe it. This recipe has it all, perfectly seared steak, flavourful veggies and a clever cheat for creamy mashed potatoes.

Tags:

Protein Plus

Allergens:

Sulphites

•Mustard

•Milk

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 Time10 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Tenderloin Steak

113 g

Baby Tomatoes

2 tbsp

Balsamic Glaze

7 g

Basil

10 g

Montreal Spice Blend

56 g

Kale, chopped

7 g

Chives

1 unit(s)

Sour Cream

400 g

Mashed potatoes

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt*

½ tsp

Pepper*

2 tbsp

Butter*

Nutrition Values

Calories1540 kcal

Fat86 g

Saturated Fat38 g

Carbohydrate136 g

Sugar27 g

Dietary Fiber15 g

Protein57 g

Cholesterol205 mg

Sodium4090 mg

Trans Fat2.5 g

Potassium3200 mg

Calcium500 mg

Iron7.5 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

•Large Non-Stick Pan

•Baking Sheet

•Aluminum Foil

•Paper Towel

Cooking Steps

1

Before starting, preheat the oven to 450°F.
Pre-heat a large non-stick pan over medium-high
Wash and dry all produce.
Strip basil leaves from stems, then roughly chop.
Halve tomatoes.

Cook steak

2

Pat steak dry with paper towels. Season with half the Montreal Spice Blend.
To the pan, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned. Remove from heat and transfer steak to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, 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.

3

Wipe pan clean with paper towels.
Re-heat over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then tomatoes. Cook for 1-2 min, until softened.
Add kale and cook for 1-2 min, until wilted
Add 2 tbsp (4 tbsp) butter, remaining Montreal Spice Blend, balsamic glaze, chopped basil and 3 tbsp (6 tbsp) water. Cook for 1-2 min, stiring to combine. Season with salt and pepper.

4

In a microwave-safe bowl, add mashed potatoes. Cook uncovered for 2-3 min. Add sour cream, stir to combine. Season with salt and pepper.

5

Thinly slice steak.
Divide mashed potatoes between plates and snip chives over top.
Divide steak and balsamic veggies between plates.
Spoon remaining sauce from the pan over top of steak.

6

If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the striploin steak.

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