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Pan-Seared Tenderloin Steak

Pan-Seared Tenderloin Steak

with Balsamic-Glazed Veggies and Mashed Potatoes
4.5(4)
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Calories
: 
1540 kcal
Protein
: 
57g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Mustard
  • Milk
  • Milk
  • Mustard
  • Egg
  • Sesame
  • Wheat
  • Gluten
  • Crustaceans
  • Soy
  • Fish
  • May contain traces of allergens
  • Tree nuts
  • Peanuts
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Tenderloin Steak

113 g

Baby Tomatoes

2 tbsp

Balsamic Glaze

(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

7 g

Basil

10 g

Montreal Spice Blend

(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

56 g

Kale, chopped

7 g

Chives

1 unit(s)

Sour Cream

(Contains: Milk May be present: Milk)

400 g

Mashed potatoes

(Contains: Milk, Sulphites May be present: Crustaceans, Sulphites, Fish, Milk, Soy, Tree nuts, Wheat, Sesame, Mustard, Egg)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt*

½ tsp

Pepper*

2 tbsp

Butter*

(Contains: Milk)

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.
•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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