Tenderloin Steak and Horseradish-Chive Cream
with Umami Roasted Veggies- Mustard
- Egg
- Milk
- Sulphites
- Wheat
- Soy
- Milk
- Sulphites
- Soy
- Fish
- Sesame
- Gluten
- Egg
- Wheat
- Crustaceans
- May contain traces of allergens
- Mustard
- Tree nuts
- Triticale
- Peanuts
Ingredients: Russet potato • Tenderloin steak • Brussels sprouts • Mushrooms • 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) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Chives • Thyme • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
340 g
Tenderloin Steak
2 unit(s)
Russet Potato
170 g
Brussels Sprouts
113 g
Mushrooms
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
86 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
7 g
Chives
7 g
Thyme
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
1 tbsp
Butter*
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes. Peel, then cut potatoes 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-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, remove and discard outer leaves, then trim and discard stem end of Brussels sprouts.
- Halve Brussels sprouts if larger, quarter them.
- Quarter mushrooms.
- To a parchment-lined baking sheet, add brussels, mushrooms and 1/2 tbs (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 8 min until starting to turn golden.
- Thinly slice chives.
- Strip1 tsp (2 tsp) thyme leaves from stems, then finely chop.
- To a small bowl, add horseradish sauce half the sour cream and half the chives. Season with salt and pepper. Stir to combine.
- Once veggies have been roasting for 8 min, remove from oven. Add balsamic and soy. Stir to coat. Roast for 8-10 min in the middle of the oven until tender and golden.
- Pat steak(s) dry with paper towels.Sprinkle thyme over top, pressing with fingers to adhere. Season with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 5 .)
- 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.
- Drain and return potatoes to the same pot, off heat. Mash remaining sour cream and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with remaining garlic salt and pepper. Str in remaining chives.
- Thinly slice steak.
- Divide mash, veggies and steak between plates.
- Spoon horseradish sauce over steak
If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the ribeye steak.
