Tenderloin Steak and Fennel-Apple-Walnut Salad
with Creamy Caramelized Onion Gravy and Smashed Potatoes
It's steak night and we're setting you up with a dinner that's sure to impress! We've elevated delicious pan-seared steak with creamy caramelized onion gravy. The steak isn't the only star though; smashed potatoes and a special-occasion salad with fennel, apples and walnuts come alongside.
Ingredients: Yellow potato • Tenderloin steak • Fennel • Yellow onion • Gala apple • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Walnuts • White wine vinegar (wine vinegar, potassium metabisulfite) (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) • All-purpose flour (wheat) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
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
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
400 g
Yellow Potato
1 unit
Yellow Onion
56 mL
Cream
(Contains: Milk)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Milk, Sulphites, Tree nuts, Mustard, Soy, Sesame, Peanuts, Crustaceans, Egg, Fish, Gluten)
1 unit
Beef Broth Concentrate
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Wheat, Mustard, Soy, Sesame, Egg, Fish)
½ unit
Fennel
½ unit
Gala Apple
7 g
Chives
28 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Milk, Sulphites, Mustard, Soy, Sesame, Peanuts, Egg, Gluten)
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Pepper*
¼ tsp
Salt*
1.5 tbsp
Oil*
4 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes. Cut potatoes into 1-inch pieces.
- Thinly slice chives.
- Peel, then cut onion into 1/8-inch slices.
- Halve fennel through the root, then remove tough outer layer. Using a peeler, shave half the fennel into thin strips along the grain, avoiding the root (whole fennel for 4 servings).
- Core, then thinly slice half the apple (whole apple for 4 servings).
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer for 10-12 min, uncovered, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash half the cream and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with salt or garlic salt and pepper, to taste.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, add vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
- Add fennel and apples to the bowl, then toss to combine.
- When the pan is hot, add walnuts to the dry pan. Toast 3-4 min, stirring often, until golden. (TIP: Keep your eye on walnuts so they don't burn!)
- Transfer walnuts to the bowl with fennel and apples.
- Meanwhile, pat steaks dry with paper towels, then season with pepper and 1/2 tsp (1 tsp) garlic salt.
- When walnuts are done, return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add steaks. Sear 1-2 min per side, until golden.
- Remove from heat, then transfer steaks to an unlined baking sheet.
- Roast in the top of the oven for 6-8 min, until cooked to desired doneness.**
- When steaks are done, transfer to a clean cutting board to rest for 3-5 min.
- Return the same pan to medium.
- Add 1 tbsp (2 tbsp) butter, then onions. Cook 3-4 min, stirring occasionally, until golden. Season with salt and pepper.
- Sprinkle flour over onions, then stir 30 sec, to coat.
- Gradually stir in 3/4 cup (1 1/2 cups) water and broth concentrate until combined. Bring to a simmer.
- Once simmering, add remaining cream. Simmer 2-3 min, stirring often, until gravy thickens slightly.
- Add any steak juices from the baking sheet to gravy. Season with salt or any remaining garlic salt and pepper.
- Remove the pan from heat.
- Thinly slice steaks.
- Add half the chives to salad, then toss to combine.
- Divide steak, salad and smashed potatoes between plates.
- Spoon onion gravy over steak.
- Sprinkle remaining chives over plate.
If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the striploin steak.
