Pan-Seared Tenderloin Steak
with Balsamic-Glazed Veggies and Mashed Potatoes
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.
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
113 g
Baby Tomatoes
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
7 g
Basil
10 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Sesame, Wheat, Soy, Tree nuts, Peanuts, Sulphites)
56 g
Kale, chopped
7 g
Chives
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
400 g
Mashed potatoes
(Contains: Sulphites, Milk May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Crustaceans, Soy, Fish, Tree nuts, Sulphites)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the striploin steak.
