Beef Tenderloin and Burst Balsamic Tomatoes
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Beef Tenderloin and Burst Balsamic Tomatoes

Beef Tenderloin and Burst Balsamic Tomatoes

with Cheesy Potato Rounds and 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.

Total Time35 minutes
Prep Time


serving amount

8 ounce

Brussels Sprouts

1 unit


12 ounce

Yukon Gold 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


(Contains Milk)

7 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate48 g
Sugar10 g
Dietary Fiber11 g
Protein44 g
Cholesterol120 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Paper Towel



Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Halve, peel, and thinly slice shallot. Slice potatoes into ¼-inchthick rounds. Halve tomatoes.

Arrange Brussels Sprouts

Toss Brussels sprouts on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down.

Roast Veggies

Toss potatoes on empty side of same sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. Arrange rounds slightly overlapping on sheet, then evenly sprinkle with Parmesan. Roast until veggies are browned and tender, 20-25 minutes.

Cook Beef

Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over mediumhigh heat. Add beef and cook to desired doneness, 4-7 minutes per side. Transfer to a plate to rest.

Make Pan Sauce

Heat another 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 ¼ cup water (⅓ cup water for 4 servings). Simmer until slightly thickened and saucy, 3-4 minutes. Turn off heat. Stir in 1 TBSP butter and any resting juices from beef.


Divide Brussels sprouts, potatoes, and beef between plates. Top beef with pan sauce and serve.