Beef Tenderloin and Burst Balsamic Tomatoes

Name: Beef Tenderloin and Burst Balsamic Tomatoes with Cheesy Potato Rounds and Roasted Brussels Sprouts
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 8 Brussels Sprouts; 1 Shallot; 12 Yukon Gold Potatoes; 4 Grape Tomatoes; 1 Tuscan Heat Spice; ¼ Parmesan Cheese; 10 Beef Tenderloin; 5 Balsamic Vinegar; 1 Beef Stock Concentrate; 1 Butter; 7 Olive Oil; Salt; Pepper

with Cheesy Potato Rounds and Roasted Brussels Sprouts

Recipe Development TeamUpdated on October 20, 2023

Get 50% off your first box & free treats for 2 months!

Calories

670 kcal

Protein

44g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Milk
Sulphites

Tomato sauce is for way more than just pasta, people! Here, it shines atop melt-in-your-mouth beef tenderloin--but this is not your average marinara. Grape tomatoes caramelize and burst in the pan, creating their own silky sauce. (Cue the swoons). On the side, there’s crispy Parmesan potatoes and tender roasted Brussels sprouts. These hearty veggies are perfect for rounding out this rich and delicious meal--and for swiping up any extra sauce.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

Brussels Sprouts

Shallot

Yukon Gold Potatoes

Grape Tomatoes

Tuscan Heat Spice

Parmesan Cheese

(Contains: Milk)

Beef Tenderloin

Balsamic Vinegar

(Contains: Sulphites)

Beef Stock Concentrate

Butter

(Contains: Milk)

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)2803 kJ

Energy (kcal)670 kcal

Fat33 g

of which saturates11 g

Carbohydrate48 g

of which sugars10 g

Protein44 g

Salt720 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Frying Pan

•Paper Towel

Instructions

PDF

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Halve, peel, and thinly slice shallot. Slice potatoes into ¼-inchthick rounds. Halve tomatoes.

Toss Brussels sprouts on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down.

Toss potatoes on empty side of same sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. Arrange rounds slightly overlapping on sheet, then evenly sprinkle with Parmesan. Roast until veggies are browned and tender, 20-25 minutes.

Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over mediumhigh heat. Add beef and cook to desired doneness, 4-7 minutes per side. Transfer to a plate to rest.

Heat another drizzle of olive oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes. Add tomatoes and cook, stirring, until slightly softened, 1-2 minutes. Stir in vinegar, stock concentrate, and ¼ cup water (⅓ cup water for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. Turn off heat. Stir in 1 TBSP butter and any resting juices from beef.