Seared Tenderloin Steak and Garlic-Parmesan Butter
with Linguine and Sun-Dried Tomato Pesto- Wheat
- Milk
- Sulphites
- Soy
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Peanuts
- Sesame
- Tree nuts
- Wheat
Ingredients: Tenderloin steak • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Red onion • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Parsley • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.
Ingredients
340 g
Tenderloin Steak
170 g
Linguine
(Contains: Wheat)
1 unit(s)
Red Onion
28 g
Baby Spinach
2 unit(s)
Garlic, cloves
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
1 tbsp
Butter*
2 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high.
Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce. - Remove1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. (TIP: Place butter close to the stove to soften quicker!)
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.
- While linguine cooks, peel then cut onion into 1/8-inch pieces.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat steak dry with paper towels. Season steak with half the Zesty Garlic Blend.
- When the pan is hot, 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. Broil in the middle of the oven for 4-9 min, until cooked to desired doneness.**
- Carefully rinse and wipe the pan clean.
- Reheat the pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, onions and half the garlic. Season with salt and pepper. Cook for 2-3 min, stirring often, until tender and golden.
- Add half the reserved pasta water, pesto, linguine, spinach, half the parsley and remaining Zesty Garlic Blend. Cook for 1-2 min, stirring often, until spinach wilts. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- While steak rests, to the softened butter (from step 1), add remaining garlic, remaining parsley and half the Parmesan. Stir to combine.
- Stir any steak resting juices into pasta.
- Thinly slice steak.
- Divide pasta between bowls.
- Top pasta with steak.
- Spoon garlic-Parmesan butter over top.
- Sprinkle remaining Parmesan over top.
If you've opted to get tenderloin steak, cook in the same way the recipe instructs you to cook sirloin steak.
