Tenderloin Steak with Tarragon-Chive Butter

Name: Tenderloin Steak with Tarragon-Chive Butter with Sour-Cream-and-Onion Potatoes and Tomato Salad
Total time: 40m
Yield: 2
Ingredients: 340 g Tenderloin Steak; 350 g Yellow Potato; 1 unit(s) Tomato; 113 g Baby Tomatoes; 56 g Yellow Onion, chopped; 7 g Chives; 7 g Tarragon; 86 mL Sour Cream; 4 tbsp Mayonnaise; 28 g Crispy Shallots; 1 tbsp White Wine Vinegar; 6 g Montreal Spice Blend; 1 tbsp Sugar*; ¼ tsp Salt*; ¼ tsp Pepper*; 2.5 tbsp Oil*; 2.5 tbsp Butter*

with Sour-Cream-and-Onion Potatoes and Tomato Salad

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Calories

1150 kcal

Protein

42g protein

Difficulty

Medium

Very High Fibre

Allergens:

Milk
Egg
Wheat
Sulphites
Mustard
Milk
Sulphites
May contain traces of allergens
Wheat
Fish
Mustard
Sesame
Soy
Gluten
Egg
Tree nuts
Peanuts

Ingredients: Yellow potato • Tenderloin steak • Beefsteak tomato • Baby tomato • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Yellow onion • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Chives • Tarragon • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).

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

1 unit(s)

Tomato

113 g

Baby Tomatoes

56 g

Yellow Onion, chopped

7 g

Chives

7 g

Tarragon

86 mL

Sour Cream

(Contains: Milk, Sulphites, May contain traces of allergens, Milk)

4 tbsp

Mayonnaise

(Contains: Sulphites, Wheat, Fish, Milk, Mustard, Sesame, Soy, May contain traces of allergens, Egg)

28 g

Crispy Shallots

(Contains: Gluten, May contain traces of allergens, Wheat)

1 tbsp

White Wine Vinegar

(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

6 g

Montreal Spice Blend

(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

1 tbsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

2.5 tbsp

Oil*

2.5 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories1150 kcal

Fat88 g

Saturated Fat32 g

Carbohydrate55 g

Sugar16 g

Dietary Fiber6 g

Protein42 g

Cholesterol170 mg

Sodium870 mg

Trans Fat2 g

Potassium1800 mg

Calcium150 mg

Iron5 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

•Medium Bowl

•Aluminum Foil

•Large Non-Stick Pan

•Small Bowl

•Large Bowl

•Whisk

•Slotted Spoon

Cooking Steps

Before starting, preheat the oven to 450˚F.
Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce.
Remove any brown spots from potatoes, then cut in half lengthwise.
To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange cut-sides down.
Roast in the bottom of the oven for 20-22 min, until tender.

Thinly slice chives.
Strip tarragon leaves from stems, then finely chop.
Core, then cut beefsteak tomato into 1/2-inch wedges.
Halve baby tomatoes.
To a medium bowl, add 2 tbsp (4 tbsp) softened butter, half the chives and half the tarragon. Season with salt and pepper, then stir to combine. (This is your tarragon-chive butter!)

Pat steak dry with paper towels. Season with salt and Montreal Spice Blend.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 2-3 min per side, until golden.
Remove from heat, then transfer steak to an unlined baking sheet.
Roast in the middle of the oven for 6-10 min, until cooked to desired doneness.**
When steak is done, transfer to a cutting board. Loosely cover with foil and set aside for 5 min to rest.

Reheat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) butter, then onions. Season with salt. Cook for 3-4 min, stirring often, until slightly softened.
Add 1/2 tbsp (1 tbsp) sugar. Cook for 3-5 min, stirring often, until dark golden.
Transfer onions to a small bowl.

To a large bowl, add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
Add all tomatoes, then gently toss to coat.
To another medium bowl, add mayo, remaining vinegar, remaining tarragon, half the sour cream and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.

Thinly slice steak.
Divide steak and potatoes between plates.
Dollop tarragon-chive butter over top of steak.
Top potatoes with remaining sour cream, caramelized onions, crispy shallots and remaining chives.
Using a slotted spoon, transfer marinated tomatoes to plates. Drizzle some tarragon ranch over top.
Serve any remaining tarragon ranch alongside. (TIP: Leftover ranch will keep well in the fridge for up to 3 days.)

If you've opted to get tenderloin, prep and cook in the same way the recipe instructs you to prep and cook the striploin.**