Beef Tenderloin and Burst Balsamic Tomatoes
with Cheesy Potato Rounds and Roasted Brussels Sprouts
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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Brussels Sprouts
1
Shallot
12
Yukon Gold Potatoes
4
Grape Tomatoes
1
Tuscan Heat Spice
¼
Parmesan Cheese
(Contains Milk)
10
Beef Tenderloin
5
Balsamic Vinegar
(Contains Sulphites)
1
Beef Stock Concentrate
1
Butter
(Contains Milk)
Not included in your delivery
7
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
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.
Divide Brussels sprouts, potatoes, and beef between plates. Top beef with pan sauce and serve.
