Seared Tenderloin Steaks with Creamy Dijon Sauce
with Garlicky Hasselback Potatoes and Kale Salad- Milk
- Mustard
- Egg
- Sesame
- Soy
- Sesame
- Sulphites
- Tree nuts
- Peanuts
- Egg
- Milk
- Gluten
- Soy
- Mustard
- May contain traces of allergens
- Wheat
- Fish
- Crustaceans
.
Ingredients
340 g
Tenderloin Steak
2 unit(s)
Russet Potato
56 g
Kale, chopped
1 unit(s)
Lemon
28 g
Dried Cranberries
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
Ā¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 mL
Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 tbsp
Tahini Sauce
(Contains: Sesame, Soy May contain traces of: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
1 unit(s)
Honey
Ā½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
Ā¼ tsp
Salt*
Ā¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450Ā°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes.
- Pierce potatoes all over with a fork, then place on a microwave-safe plate. Brush with 1/2 tbsp (1 tbsp) oil, then season all over with salt and pepper.
- Microwave on high for 5-6 min, until potatoes are just tender. (NOTE: If you don't have a microwave, bring a medium pot of salted water to a boil. Add the potatoes to the boiling water. Boil for 7-8 min, until potatoes are slightly cooked but still firm.)
- When potatoes are cool enough to handle, make slices crosswise at 3 mm intervals, making sure not to cut the whole way through. (TIP: You can place chopsticks or spoon handles on either side of the potato to use as a guard against cutting too close to the bottom).
- On a parchment-lined baking sheet, arrange potatoes. Drizzle with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast potatoes in the top of the oven for 30-35 min, until tender and golden.
- When done, remove potatoes from the oven, add garlic spread and toss to coat.
- Meanwhile, using your hands, massage oil into kale for 30 sec to soften leaves. Set aside.
- Zest, then juice lemon.
- To a large bowl, add kale and 1/2 tbsp (1 tbsp) oil. Season with salt.
- Pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 4-7 min per side, or until cooked to desired doneness.** (TIP: Be sure to sear fat cap, if applicable.)
- 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.
- In a medium bowl, whisk together mayo, tahini sauce, honey, 1 tbsp (2 tbsp) lemon juice and 1 tsp (2 tbsp) lemon zest. (NOTE: This is your salad dressing!)
- To the bowl with kale, add dressing, then toss to coat.
- Ten minutes before the potatoes are done, reheat the same pan (from step 4) over medium-low.
- When hot, add cream, Dijon and Parmesan. Cook for 1-3 min, stirring often, until Parmesan melts and sauce thickens. Season with salt and pepper.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until sauce is glossy.
- Thinly slice steak.
- Divide steak, potatoes and kale salad between plates.
- Drizzle any resting steak juices over top of steak, then spoon creamy Dijon sauce onto steak and potatoes.
- Sprinkle dried cranberries over top of salad.
If you've opted for tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook the ribeye steak.
