Tenderloin Steak and Savoury Cranberry Sauce
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Tenderloin Steak and Savoury Cranberry Sauce

Tenderloin Steak and Savoury Cranberry Sauce

with Creamy Mash and Bacon-Roasted Brussels Sprouts

Enjoy the festive flavours of tangy cranberry sauce and buttery mash outside of the holidays! Steak is seared and served with creamy mash as well as scrumptious balsamic-roasted Brussels sprouts studded with smoky bacon. YUM! YUM! YUM!

Ingredients: Russet potato • Tenderloin steak • Brussels sprouts • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • 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) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Chives • Garlic.

Allergens:
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 Time35 minutes
Cooking Time12 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Tenderloin Steak

100 g

Bacon Strips

3 unit(s)

Russet Potato

227 g

Brussels Sprouts

7 g

Chives

2 unit(s)

Garlic, cloves

56 mL

Cream

(Contains Milk)

2 tbsp

Cranberry Spread

(May contain Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

2 unit(s)

Beef Broth Concentrate

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories1300 kcal
Fat83 g
Saturated Fat37 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber10 g
Protein52 g
Cholesterol210 mg
Sodium1090 mg
Trans Fat2 g
Potassium2550 mg
Calcium150 mg
Iron7.5 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

Large Pot
Measuring Spoons
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Potato Masher
Colander

Cooking Steps

Start mash
1
  • Peel, then cut potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 12-14 min.
Cook bacon and Brussels sprouts
2
  • Line a baking sheet with parchment paper.
  • Halve Brussels sprouts (if larger, quarter them).
  • On a clean cutting board, cut bacon into 1/2-inch pieces.
  • Add bacon and Brussels sprouts to the prepared baking sheet. Season with salt and pepper. Toss to coat.
  • Roast in the middle of the oven, stirring halfway, until bacon is crispy and Brussels sprouts are tender, 20-24 min.**
Cook steaks
3
  • Heat a large pan over medium-high heat.
  • While pan heats, pat steaks dry with paper towels. Season with salt and pepper.
  • When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown,1-2 per side. (NOTE: Steaks will finish cooking in oven.)
  • Remove from heat and transfer steaks to an unlined baking sheet. Discard fat in pan
  • Roast in the bottom of the oven until cooked to desired doneness, 4-8 min.** 
Finish prep
4
  • Meanwhile, peel, then mince or grate garlic.
  • Thinly slice chives.
  • Once cooked, transfer steaks to a cutting board. Loosely cover with foil and set aside to rest, 5 min.

 

Make sauce and finish mash
5
  • While steaks rest, reheat the same pan over medium. When hot, add 2 tbsp (4 tbsp) butter and half the garlic. Cook, stirring often, until butter melts, 30 sec.
  • Add cranberry spread, broth concentrate, mustard and 2 tbsp (4 tbsp) water. Cook, stirring often, until sauce is simmering and thickens slightly, 1-2 min. Remove from heat.
Finish and serve
6
  • Drain and return potatoes to the same pot, off heat. Mash cream, half the chives, remaining garlic and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.
  • Add vinegar and 1/4 tsp (1/2 tsp) sugar to Brussels sprouts on baking sheet. Stir to mix.
  • Thinly slice steaks.
  • Divide Brussels sprouts, mash and steak between plates.
  • Spoon cranberry sauce over steak.
  • Sprinkle remaining chives over top.
Modularity step (under step 3)
7

If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.