Beef Tenderloin & Balsamic Tomatoes
with Cheesy Potato Rounds & Roasted Brussels Sprouts
Tomato sauce is for way more than just pasta, people! Here, it shines atop melt-in-your-mouth beef tenderloin—but this is not your average marinara. Grape tomatoes caramelize and burst in the pan, creating their own silky sauce. (Cue the swoons). On the side, there’s crispy Parmesan potatoes and tender roasted Brussels sprouts. These hearty veggies are perfect for rounding out this rich and delicious meal—and for swiping up any extra sauce.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Brussels Sprouts
1 unit
Shallot
12 ounce
Potatoes
4 ounce
Grape Tomatoes
1 tablespoon
Tuscan Heat Spice
¼ cup
Parmesan Cheese
(Contains Milk)
10 ounce
Beef Tenderloin Filets
5 teaspoon
Balsamic Vinegar
1 unit
Beef Stock Concentrate
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees (top and middle positions for 4 servings). Wash and dry produce. • Slice potatoes into 1⁄4-inch-thick rounds. Toss on one side of a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (all for 4), salt, and pepper. Arrange rounds slightly overlapping on sheet, then evenly sprinkle with Parmesan. (For 4, spread potatoes out across entire sheet.) • Roast on top rack until lightly browned and tender, 10 minutes (you’ll add more to the sheet then).
• Meanwhile, trim and halve Brussels sprouts lengthwise. Halve, peel, and thinly slice shallot. Halve tomatoes.
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss Brussels sprouts on empty side of sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down. (For 4 servings, leave potatoes roasting; add Brussels sprouts to a second sheet and roast on middle rack.) • Return to top rack until potatoes are browned and Brussels sprouts are tender, 20-25 minutes more.
• Meanwhile, pat beef* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Transfer beef to a plate to rest.
• Heat a drizzle of olive oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, 1-2 minutes. • Add tomatoes and cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar, stock concentrate, and 1⁄4 cup water (1⁄3 cup for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. • Turn off heat; stir in any resting juices from beef and 1 TBSP butter.
• Divide beef, Brussels sprouts, and potatoes between plates. Top beef with balsamic tomatoes and serve.
