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Tenderloin Steaks and Thyme Potato Wedges
with Herbed Butter and Tomato Jam
Classic flavours shine in this date night feast! Learn tips and tricks for making golden, crispy oven fries to serve alongside Montreal-spiced steaks. Our DIY tomato jam is better than ketchup!
Ingredients: Russet potato • Tenderloin steak • Sugar snap peas • Tomatoes • Shallot • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Herb mix (parsley, thyme) • Brown sugar (cane sugar, molasses) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic.
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
14 g
Parsley and Thyme
1 unit(s)
Shallot
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
227 g
Sugar Snap Peas
1 unit(s)
Tomato
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the thyme sprigs and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and half the Montreal Spice Blend. Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, trim snap peas.
- Peel, then finely chop shallot.
- Strip thyme leaves from remaining sprigs. Finely chop leaves.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Cut tomato into 1/4-inch pieces.
- Heat a medium pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then half the shallots and half the garlic. Season with salt and pepper. Cook, stirring often, until softened, 2-3 min.
- Add tomatoes, brown sugar and vinegar. Cook, stirring often, until tomatoes break down and jam thickens, 5-8 min. (TIP: Use a fork to help break down the tomatoes.)
- Remove from heat, then transfer to a small bowl. Place in the fridge to cool.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat steaks dry with paper towels. Season with salt and remaining Montreal Spice Blend.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.
- Remove from heat. Transfer steaks to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 5-8 min.**
- Transfer steaks to a cutting board. Cover loosely with foil to rest, 3-5 min.
- Meanwhile, combine 2 tbsp (4 tbsp) softened butter, remaining garlic, chopped thyme, half the parsley and 1/8 tsp (1/4 tsp) each salt and pepper in another small bowl.
- While steaks roast, reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas and remaining shallots. Season with salt and pepper. Cook, stirring often, until snap peas are tender, 3-4 min.
- Remove from heat, then cover to keep warm.
- Thinly slice steaks.
- Remove and discard thyme sprigs from potato wedges.
- Divide steaks, potato wedges and snap peas between plates.
- Dollop herbed butter over steaks.
- Sprinkle remaining parsley over top.
- Serve tomato jam alongside for dipping.
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.