Tenderloin Steak and Tarragon Cream Sauce

Steakhouse Special

Very High Fibre

with Sweet Potato Mash and Roasted Broccoli and Mushrooms

35 min

Difficulty: 2/3

French

Ingredients: Tenderloin steak • Sweet potato • Broccoli • Mushrooms • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Garlic spread (soy) (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) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • All-purpose flour (wheat) • Tarragon.

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Classic-plates

World-flavors

Ingredients

Tenderloin Steak

340 g

Broccoli

227 g

Sweet Potato

2 unit(s)

Mushrooms

113 g

Shallot

1 unit(s)

Tarragon

7 g

Cream

56 mL

Beef Broth Concentrate

2 unit(s)

Garlic Spread

2 tbsp

All-Purpose Flour

1 tbsp

Whole Grain Mustard

1 tbsp

Pepper

0.25 tsp

Oil

2 tbsp

Salt

0.375 tsp

Butter

0.5 tbsp

Preparation

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Cut broccoli into bite-sized pieces.
Quarter mushrooms.
To a parchment-lined baking sheet, add broccoli, mushrooms and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Roast in the top of the oven for 14-16 min, until golden and tender.
Add half the garlic spread to the baking sheet with veggies and toss to coat.

Meanwhile, peel, then cut sweet 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.
Drain and return potatoes to the same pot, off heat.
Mash remaining garlic spread into sweet potatoes until creamy. Season with salt and pepper.

Meanwhile, peel, then finely chop shallot.
Finely chop tarragon leaves.
Pat steak dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 per side, until browned.
Remove from heat and transfer steak to an unlined baking sheet. Roast in the middle of the oven 4-7 min or until cooked to desired doneness.**
When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
Carefully wipe the pan clean.

Meanwhile, reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) butter, then shallots. Cook for 2-3 min, stirring often, until softened.
Sprinkle flour over top. Cook for 30 sec, stirring often, until flour coats shallots.
Add cream, broth concentrate, mustard, half the tarragon, 1/8 tsp (1/4 tsp) salt, 1/8 tsp (1/4 tsp) pepper and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.