Tenderloin Steak with Rosemary Potatoes

Name: Tenderloin Steak with Rosemary Potatoes with Caesar-Dressed Salad
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 340 g Tenderloin Steak; 2 unit(s) Russet Potato; 2 tbsp Caesar Dressing; 1 tbsp Balsamic Vinegar; 1 unit(s) Iceberg Lettuce Head; 113 g Baby Tomatoes; 3 unit(s) Garlic, cloves; 1 unit(s) Rosemary, sprig; 1 unit(s) Beef Broth Concentrate; ¼ tsp Salt*; ¼ tsp Pepper*; 1 tbsp Butter*; 2 tbsp Oil*

with Caesar-Dressed Salad

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This dish has simple ingredients that combine to make a delicious steak dinner any night of the week. The buttery sauce adds sweetness and depth to the steak. Enjoy!

Ingredients: Iceburg lettuce • Russet potato • Tenderloin steak • Baby tomatoes • Caesar dressing (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (anchovies, egg, milk, mustard) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • 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 • Rosemary.

Allergens:

Anchovies

•Egg

•Milk

•Mustard

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Tenderloin Steak

2 unit(s)

Russet Potato

2 tbsp

Caesar Dressing

(Contains: Anchovies, Egg, Milk, Mustard May contain traces of: Crustaceans, Gluten, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Balsamic Vinegar

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

1 unit(s)

Iceberg Lettuce Head

113 g

Baby Tomatoes

3 unit(s)

Garlic, cloves

1 unit(s)

Rosemary, sprig

1 unit(s)

Beef Broth Concentrate

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

2 tbsp

Oil*

Nutrition Values

Calories890 kcal

Fat54 g

Saturated Fat18 g

Carbohydrate60 g

Sugar12 g

Dietary Fiber8 g

Protein43 g

Cholesterol110 mg

Sodium780 mg

Trans Fat1.5 g

Potassium2200 mg

Calcium150 mg

Iron6.5 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

•Aluminum Foil

•Measuring Cups

•Large Bowl

Cooking Steps

PDF

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Strip 1/2 tbsp (1 tbsp) rosemary leaves from stems, then finely chop.
Remove brown spots, then cut potatoes into 1/2-inch pieces.
To a parchment-lined baking sheet, add potatoes, rosemary and 1 tbsp (2 tbsp) oil.
Season with salt and pepper. Toss to coat.
Roast in the middle of the oven, for 20-22 min, stirring halfway, until tender and golden.

Meanwhile, heat a large non-stick pan over medium-high.
While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks.
Pan-fry for 5-8 min per side, until cooked to desired donenes.**
Remove from heat, then transfer to a clean cutting board.
Cover loosely with foil.

Meanwhile, halve tomatoes.
Remove and discard outer layer of lettuce. Remove stem. Cut half lettuce into 1-inch pieces (use all for 4 servings). Save the other half for another tasty creation.
Peel, then mince or grate garlic.

Reheat the same pan (from step 2) over medium-low.
When hot, add 1 tbsp (2 tbsp) butter, then garlic. Stir for 30 sec, until butter melts and garlic is fragrant.
Add 1/4 cup (1/2 cup) water, broth concentrate and vinegar. Bring to a simmer.
Once simmering, cook for 2-4 min, stirring often, until sauce reduces slightly.
Remove from heat.
Season with salt and pepper, to taste. Cover to keep warm.