with Herby Potatoes
This luscious and lavish feast is perfect for two. The silky shallot sauce adds a rich, luxurious note to tenderloin steak! Ingredients: Russet potato • Tenderloin steak • Sugar snap peas • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Herb mix (parsley, thyme) • All-purpose flour (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Tenderloin Steak
340 g
Russet Potato
2 unit(s)
Shallot
1 unit(s)
Sugar Snap Peas
113 g
Parsley and Thyme
14 g
Cream
56 mL
White Cooking Wine
4 tbsp
All-Purpose Flour
1 tbsp
Garlic Salt
1 tsp
Dijon Mustard
0.5 tbsp
Pepper
0.25 tsp
Salt
0.25 tsp
Unsalted Butter
1.5 tbsp
Oil
2 tbsp
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, half the thyme sprigs and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper and half the garlic salt, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, trim sugar snap peas.
- Peel, then finely chop shallot.
- Roughly chop parsley.
- Strip remaining thyme leaves from stems, then finely chop.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat steak dry with paper towels. Season with remaining garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side
- Remove from heat, then transfer steak to an unlined baking sheet.
- Roast in the top of the oven until cooked to desired doneness, 4-6 min.**
- Transfer to a cutting board. Loosely cover with foil and set aside to rest for 5 min.
- While steak rests, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots and cooking wine. Cook, stirring often, until shallots are tender and wine is absorbed, 3-4 min.
- Sprinkle flour and chopped thyme over shallots. Stir to coat, 30 sec.
- Add cream, Dijon and 1/2 cup (3/4 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 3-4 min.
- Remove from heat, then cover to keep warm.
- Meanwhile, add 4 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add sugar snap peas to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-3 min.
- Drain sugar snap peas and return to the same pot, off heat. Season with salt and pepper.
- Add half the parsley and 1/2 tbsp (1 tbsp) butter. Toss to coat.
- Cover to keep warm.
- Stir any steak resting juices into sauce. Season with salt and pepper.
- Sprinkle remaining parsley over potatoes, then toss to coat.
- Divide steak, potatoes and sugar snap peas between plates.
- Spoon creamy shallot sauce over steak.
940
kcal
Calories
58
g
Fat
25
g
Saturated Fat
56
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
44
g
Protein
155
mg
Cholesterol
1190
mg
Sodium
1.5
g
Trans Fat
1800
mg
Potassium
125
mg
Calcium
7.5
mg
Iron
