Pan-Seared Tenderloin Steaks
with Pan Sauce and Parsley-Butter PotatoesCalories
:
820 kcalProtein
:
42g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Mustard
- Soy
- Wheat
- Milk
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Mustard
- Peanuts
- Tree nuts
Our tasty pan sauce pulls no punches, and this steak dish really lets it shine. For balance, we've paired it with warm roasted potatoes and hearty broccolini.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
340 g
Tenderloin Steak
350 g
Yellow Potato
170 g
Broccolini
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Beef Broth Concentrate
2 unit(s)
Garlic, cloves
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Calories820 kcal
Fat52 g
Saturated Fat21 g
Carbohydrate46 g
Sugar4 g
Dietary Fiber6 g
Protein42 g
Cholesterol125 mg
Sodium700 mg
Trans Fat1.5 g
Potassium1600 mg
Calcium100 mg
Iron5.5 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Measuring Cups
Cooking Steps
1
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots, then cut potatoes into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, tossing halfway through, until golden and tender.
2
- Meanwhile, finely chop parsley.
- Trim ends off broccolini, then cut in half. Cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Peel, then mince or grate garlic.
- Cut 2 tbsp (4 tbsp) butter into small pieces.
3
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat steaks dry with paper towels, then season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry 2-3 min per side, until golden.
- To one side of a parchment-lined baking sheet, transfer steaks. (NOTE: Steaks will finish cooking in step 4.)
4
- To the other side of the baking sheet with steaks, add broccolini, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper, then toss to coat.
- Roast steaks and broccolini in the top of the oven for 6-8 min, until brocolini are tender-crisp and vibrant green, and steaks are cooked to desired doneness.**
5
- Meanwhile, carefully wipe the pan (from step 3) clean, then reheat over medium.
- When the pan is hot, add half the butter, then garlic and Gravy Spice Blend. Season with pepper.
- Cook for 30 sec, stirring often, until fragrant.
- Add 1 cup (2 cups) water, broth concentrate and Dijon. Stir to combine, then bring to a simmer.
- Simmer for 2-3 min, stirring occasionally, until sauce thickens.
6
- Set steaks aside to rest, 2-3 min. Cover brocolini to keep warm.
- When potatoes are done, add remaining butter and half the parsley, then toss to combine.
- Thinly slice steaks.
- Divide steaks, potatoes and broccolini between plates.
- Drizzle pan sauce over steaks. Sprinkle remaining parsley over top.
7
If you've opted for tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.
