Bistro-Style Truffle-Butter Tenderloin Steak and Mushrooms
with Roasted Sweet Potatoes and Brussels Sprouts
Steak and butter: need we say more? This pan-seared tenderloin gets the royal treatment with a rich, truffle salt compound butter. Chef's tip: take the butter out the fridge before cooking and it'll come together in seconds!
Ingredients: Sweet potato • Tenderloin steak • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Brussels sprouts • Chives • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Tenderloin Steak
170 g
Brussels Sprouts
2 unit
Sweet Potato
1 g
Truffle Sea Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
200 g
Mixed Mushrooms
7 g
Chives
1 unit
Garlic, cloves
Not included in your delivery
¼ tsp
Pepper*
3 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes in half lengthwise, then into 1/4-inch slices.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with half the truffle sea salt, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.
- Meanwhile, halve Brussels sprouts (if larger, quarter them).
- Cut mushrooms into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- To a small bowl, add 2 tbsp (4 tbsp) butter, remaining truffle sea salt and half the chives. Season with pepper, then stir thoroughly to combine. Set aside.
- Pat steak dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 2-3 min per side, until browned. (NOTE: Steak will finish cooking in step 4.)
- Remove the pan from heat.
- On one side of an unlined baking sheet, arrange mushrooms. Season with salt, then dollop half the truffle butter over top.
- Transfer steak to the other side of the baking sheet.
- Roast in the bottom of the oven for 4-6 min, until steak is cooked to desired doneness and mushrooms are tender.**
- When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
- Meanwhile, heat the same pan (from step 3) over medium-high.
- When hot, add Brussels sprouts and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) oil and garlic. Cook for 1 min, stirring often, until garlic is fragrant and Brussels sprouts are tender-crisp.
- Season with salt and pepper.
- Slice steak.
- Divide sweet potatoes, Brussels sprouts and mushrooms between plates.
- Arrange steak on top of mushrooms.
- Dollop remaining truffle butter over steak. Pour any resting juices from the cutting board over top.
- Sprinkle with remaining chives.
If you've opted for tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook the striploin steak.
