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Tenderloin Steak in Balsamic Mushroom Sauce

Name: Tenderloin Steak in Balsamic Mushroom Sauce with Roasted Veggies and Smashed Potatoes
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 340 g Tenderloin Steak; 1 unit(s) Beef Broth Concentrate; 4 g Garlic Salt; 113 g Mushrooms; 56 mL Cream; 10 g Cream Sauce Spice Blend; 400 g Red Potato; 2 tbsp Balsamic Glaze; 170 g Brussels Sprouts; 1 unit(s) Red Onion; 2 tbsp Garlic Spread; 0.13 tsp Pepper*; 2 tbsp Oil*; 0.06 tsp Salt*

with Roasted Veggies and Smashed Potatoes

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Calories

980 kcal

Protein

44g protein

Total

40 minutes

Difficulty

Medium

Allergens:

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

The steakhouse is coming home! Tender, melt-in-your mouth tenderloin steak receives an Italian-style balsamic-mushroom sauce that brings notes of sweet and savoury. And let's not forget the garlic smashed potatoes! They're perfect for catching the sauce that doesn't stay on the perfectly-cooked steak! Ingredients: Red potato • Tenderloin steak • Brussels sprouts • Mushrooms • Red onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Garlic salt (salt, garlic powder, silicon dioxide).

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

340 g

Tenderloin Steak

1 unit(s)

Beef Broth Concentrate

4 g

Garlic Salt

(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

113 g

Mushrooms

56 mL

Cream

(Contains: Milk)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

400 g

Red Potato

2 tbsp

Balsamic Glaze

(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

170 g

Brussels Sprouts

1 unit(s)

Red Onion

2 tbsp

Garlic Spread

(Contains: Soy May be present: Sulphites, Milk)

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Oil*

0.06 tsp

Salt*

Nutrition Values

Calories980 kcal

Fat61 g

Saturated Fat22 g

Carbohydrate64 g

Sugar17 g

Dietary Fiber9 g

Protein44 g

Cholesterol130 mg

Sodium1580 mg

Trans Fat1.5 g

Potassium2150 mg

Calcium100 mg

Iron6 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

•Colander

•Large Pot

•Large Non-Stick Pan

•Aluminum Foil

•Measuring Cups

•Potato Masher

Cooking Steps

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Thinly slice mushrooms.
Remove any damaged outer leaves from Brussels sprouts, then halve them (if larger, quarter them).
Peel, then cut half the onion into 1/2-inch wedges (whole onion for 4 servings).
To a parchment-lined baking sheet, add Brussels sprouts, onions, 1/2 tsp (1 tsp) garlic salt, 1 tbsp (2 tbsp) oil and pepper. Toss to combine.
Roast in the bottom of the oven for 16-20 min, stirring halfway through, until tender.

Meanwhile, remove any brown spots from potatoes, then cut into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat.

Heat a large non-stick pan over medium-high.
Pat steak dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear 1-2 min per side, until golden.
Remove from heat and transfer steak to an unlined baking sheet.
Roast in the middle of the oven for 4-6 min, until cooked to desired doneness.** When steaks are done, transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min.

Reheat the same pan from step 3 over medium.
Add half the garlic spread, then swirl the pan for 1 min, until melted.
Add mushrooms to the pan. Cook 4-5 min, stirring occasionally, until softened.
Sprinkle Cream Sauce Spice Blend over top. Cook 1 min, stirring constantly, until coated.
Add broth concentrate and 2/3 cup (1 1/3 cup) water to the pan. Cook for 2-3 min, stirring occasionally, until slightly reduced.
Remove the pan from heat, then stir in half the balsamic glaze.

Roughly mash cream and remaining garlic spread into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. Set aside.
Once veggies are tender, drizzle remaining balsamic glaze over top, then toss to combine. Set aside.