Balsamic Rosemary Beef Tenderloin
with Garlic Toast & Green Beans
- Milk
- Soy
- Wheat
We believe pork chops are a canvas. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one when you could have them all? Complement those chops with a side of garlic herb toast and roasted green beans, and you have yourself a dinner to Remem-brandt.
Ingredients
6 ounce
Green Beans
5 teaspoon
Balsamic Vinegar
10 ounce
Beef Tenderloin Steak
1 unit
Chicken Stock Concentrate
¼ ounce
Rosemary
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 12-15 minutes.
Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).
Pat pork* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer pork to a cutting board. Wipe out pan.
Swap in beef* for pork; cook to desired doneness, 4-7 minutes per side.
Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds.
Stir in stock concentrate, vinegar, ¼ cup water (⅓ cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper.
Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal.
Thinly slice pork crosswise.
Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.
Thinly slice beef against the grain.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The balsamic rosemary sauce was a hit, with many praising its deliciousness and balance 🍲.
- Ease of prep: Customers found this recipe quick and simple, with minimal cleanup required.
- Suggestions: Consider adding roasted potatoes or mashed potatoes as an extra side for a heartier meal.
- Portions: Some wished for more green beans or a larger piece of beef to round out the meal.
- Meat options: Many enjoyed swapping in beef tenderloin, finding it tender and well-suited to the sauce.
Reviews from our home cooks
We did this with beef tenderloin. The balsamic rosemary sauce is delicious! So good I used my last few bites of garlic bread to wipe up every last drop. This is one of our new favorites now.
My notes: beef was sub (very tender), go one minute longer on beef, use Justice on green beans, added our own side of mashed potatoes, use less salt on garlic bread, pan sauce was tasty (served on the side)
This was a delicious recipe. The beef was so tender. The green beans were on the verge of being too old to cook, you need to pay more attention to vegetables before putting in the box.
Would have liked to have more green beans. This is a keeper recipe. So glad I opted for beef tenderloin over pork chops (original recipe).
Easiest recipe of our week and soooo good. Suggestion, don't add salt to this recipe. It's already seasoned enough.
This was my favorite meal. The quality of the food was excellent. I would highly recommend.
We substituted with the tenderloin steak. It was so good. The sauce was amazing!
While the meat tasted good and was overall tender, it was way too stringy (fibers), and it didn't seem to matter how I cut the meat.
It's really good, but we just love others more. If I were to give a recommendation, it would be to serve it with a French bread with more crust on it.
T's favorite as of 06/29. Really good sauce he rates with A1 sauce.
