Tenderloin Steak and Creamy Mustard Pan Sauce
with Garlicky Parmesan-Spinach Mash
Enjoy a gourmet, decadent steak dinner in the comfort of your own home. Steak is crusted with peppery Montreal Spice Blend, then seared and roasted until perfectly juicy. Ceamy potato mash, packed with Parmesan and garlic, teams up with crunchy blistered sugar snap peas to complete this all-star trio.
Ingredients: Russet potato • Tenderloin steak • Sugar snap peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Shallot • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • 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) • Garlic • All-purpose flour (wheat).
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
3 unit(s)
Russet Potato
227 g
Sugar Snap Peas
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 mL
Cream
(Contains Milk)
1 unit(s)
Beef Broth Concentrate
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
½ tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potatoes into 1/2-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Meanwhile, pat steak dry with paper towels, then season with salt and Montreal Spice Blend.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden, 1-2 min per side.
- Remove from heat and transfer steaks to an unlined baking sheet.
- Roast in the top of the oven until cooked to desired doneness, 6-9 min.**
- Carefully wipe out pan.
- Trim snap peas.
- Add snap peas, and 1/2 tbsp (1 tbsp) oil to another unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven until tender-crisp, 5-8 min.
- While snap peas roast, peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
- Reheat the same pan from step 2 over medium.
- When hot, add 1 tbsp (2 tbsp) butter and shallots. Season with salt and pepper. Cook, stirring often until butter is melted and shallots have softenened, 1-2 min.
- Sprinkle half the flour (use all for 4 ppl) over shallots. Stir to coat. Add mustard, broth concentrate, half the cream and 1/3 cup (2/3 cup) water as well as any steak juices from the plate. Cook, stirring often until sauce thickens slightly, 1-2 min.
- Drain and return potatoes to the same pot, off heat. Mash spinach, Parmesan, garlic, remaining cream and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Thinly slice steaks.
- Divide mash and veggies between plates.
- Top mash with steak.
- Spoon sauce from pan over steak.
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.
