Tenderloin Steaks in Creamy Shallot Sauce

HOLIDAY

with Herby Potatoes

10 min

Difficulty: 2/3

French

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

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Aluminum Foil

Measuring Cups

Colander

Tags

Speciality

Holiday

Ingredients

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

4 g

Dijon Mustard

0.5 tbsp

Pepper

0.25 tsp

Salt

0.25 tsp

Unsalted Butter

1.5 tbsp

Oil

2 tbsp

Preparation

Cut potatoes into 1/2-inch pieces.
To a parchment-lined baking sheet, add potatoes, half the thyme sprigs and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt, then toss to coat.
Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.

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 for 1-2 min per side, until golden.
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 for 3-4 min, stirring often, until shallots are tender and wine is absorbed.
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 for 3-4 min, stirring often, until sauce thickens slightly.
Remove from heat, then cover to keep warm.

Meanwhile, to a medium pot, add 4 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
Add sugar snap peas to the boiling water. Cook for 1-3 min, stirring occasionally, until tender-crisp.
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.