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Chophouse Tenderloin Steaks and Creamy Mushrooms
with Potatoes, Bacon and Chive Goat Cheese
This steakhouse dinner is simple, juicy and luxurious! Pan-seared steaks are smothered with delectable creamy mushrooms, and crisp roasted potatoes are topped with creamy green onion goat cheese and bacon. Snap peas bring a bit of green to finish of a plate of amazing tastes.
Ingredients: Russet potato • Tenderloin steak • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Sugar snap peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Chives.
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
100 g
Bacon Strips
200 g
Mixed Mushrooms
2 unit(s)
Russet Potato
½ cup
Goat Cheese
(Contains Milk)
7 g
Chives
113 g
Sugar Snap Peas
113 mL
Cream
(Contains Milk)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven until tender and golden-brown, 21-23 min.
- Meanwhile, roughly chop mushrooms.
- Thinly slice chives.
- Trim snap peas.
- Stir together goat cheese and half the chives in a small bowl. Set aside.
- Add snap peas and 1/2 tbsp (1 tbsp) oil to one side of an unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.
- Pat steaks dry with paper towels, then season with salt and pepper.
- Cut bacon into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
- Remove the pan from heat. Using a slotted spoon, transfer bacon to paper towel-lined plate.
- Discard all but 1 tbsp (2 tbsp) bacon fat from the pan.
- Heat the pan with reserved bacon fat over medium-high.
- When hot, add steaks. Sear until golden, 2-3 min per side.
- Remove the pan from heat, then transfer steaks to the other side of the baking sheet with snap peas.
- Roast in the middle of the oven until snap peas are tender-crisp and steaks are cooked to desired doneness, 4-9 min.**
- While snap peas and steaks roast, heat the same pan over medium.
- When hot, add mushrooms and 1 tbsp (2 tbsp) butter. Cook, stirring occasionally, until golden-brown, 4-6 min.
- Stir in broth concentrate and cream. Cook, stirring often, until smooth, 1 min.
- Thinly slice steaks.
- Add any steak juices from the baking sheet to the pan with mushrooms, then stir to combine.
- Divide steaks, potato wedges and snap peas between plates. Spoon creamy mushrooms over steaks.
- Spoon chive goat cheese over potatoes, then sprinkle bacon over top.
- Sprinkle remaining chives over everything.
If you've opted for tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook the sirloin steak.
