Tenderloin Steak with Stone Fruit-Basil Chutney
and Crispy Roasted Potatoes
Sweet meets savoury in this summery meal featuring tenderloin steak topped with vibrant fruit chutney. Paired with crispy roasted potatoes and fresh snap peas, it’s a bright dish bursting with seasonal flavours.
Ingredients: Yellow potato • Tenderloin steak • Peaches • Sugar snap peas • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Shallot • 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) • Red wine vinegar (sulphites) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Fresh basil.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Tenderloin Steak
1 unit(s)
Stone Fruit
7 g
Basil
350 g
Yellow Potato
4 tbsp
Mango Chutney
(May contain traces of: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(May contain traces of: Mustard, Sesame, Egg, Soy, Tree nuts, Fish, Milk, Wheat)
113 g
Sugar Snap Peas
10 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Milk, Wheat, Peanuts)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Peel, then thinly slice shallot.
- Trim sugar snap peas.
- Halve and pit stone fruit, then cut into 1/4-inch pieces.
- Pat steaks dry with paper towels. Season all over with Montreal Spice Blend.
- Heat a small pot over medium. When hot, add 1 tbsp oil, then shallots and stone fruit pieces. Cook for 4-5 min, stirring often, until stone fruit pieces are tender.
- Add vinegar. Cook for 1 min, until vinegar is absorbed.
- Remove the pot from the heat. Add mango chutney. Stir to combine. Set aside.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and sugar snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
- To a large bowl, transfer sugar snap peas. Add garlic spread, then toss to coat. Cover with foil and set aside to keep warm.
-
Carefully wipe the pan clean.
- Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 per side, until browned.
- Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven 6-8 min, or until cooked to desired doneness.**
- 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.
- Thinly slice basil.
- Thinly slice steaks.
- Add basil to chutney. Stir to combine.
- Divide steak, potatoes and sugar snap peas between plates.
- Spoon chutney over steak.
