These tenderloin steaks are smothered in herb butter for a sumptuous flavour boost, but there's so much more to tonight's meal. The mash is super creamy, and the broccolini is taken to a new level with bacon and a maple-Dijon sauce.
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.
340 g
Tenderloin Steak
100 g
Bacon Strips
2 unit(s)
Sweet Potato
170 g
Broccolini
2 unit(s)
Cream Cheese
1 unit(s)
Garlic, cloves
7 g
Chives
½ tbsp
Dijon Mustard
2 tbsp
Maple Syrup
1 tbsp
Red Wine Vinegar
3 tbsp
Milk*
3 tbsp
Unsalted Butter*
¼ tsp
Pepper*
¼ tsp
Salt*
If you've opted for tenderloin steaks, prep and cook them in the same way the recipe instructs you to prep and cook the sirloin steaks.**