Beef Tenderloin & Creamy Mushroom Sauce
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Beef Tenderloin & Creamy Mushroom Sauce

Beef Tenderloin & Creamy Mushroom Sauce

with Roasted Potato Rounds & Arugula Parmesan Salad

Love a perfectly tender piece of beef? The kind where the knife just sinks right through? Us too! Enter: our juicy, succulent beef tenderloin seared to perfection and elevated with a creamy, umami-rich mushroom sauce. Serve it alongside crispy roasted potato rounds and a fresh, peppery arugula salad for the luxe steakhouse-style dinner of your dreams.

Tags:
New
Allergens:
Milk
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Tomato

1 unit

Croutons

(Contains Milk, Wheat)

4 ounce

Button Mushrooms

1 unit

Lemon

2 ounce

Arugula

3 tablespoon

Parmesan Cheese

(Contains Milk)

10 ounce

Beef Tenderloin Filets

1 tablespoon

Italian Seasoning

2 tablespoon

Cream Cheese

(Contains Milk)

3 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Worcestershire Sauce

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories730 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber5 g
Protein41 g
Cholesterol140 mg
Sodium550 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.

Utensils

•Baking Sheet
•Large Bowl
•Paper Towel
•Large Pan
•Small Bowl
•Whisk

Instructions

Roast Potatoes
1

• Adjust rack to top position and preheat oven to 425 degrees. Drop cream cheese (in packet) into a glass of warm water to soften. Wash and dry produce. • Cut potatoes into ½-inch rounds. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Prep
2

• Meanwhile, dice tomato into ½-inch pieces. Lightly crush croutons in their bag. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon.

Assemble Salad
3

• In a large bowl, combine arugula, tomato, Parmesan, and croutons (you’ll toss salad with dressing in Step 6).

Cook Beef
4

• Pat beef* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer beef to a cutting board to rest for at least 5 minutes. Wipe out pan.

Make Sauce
5

• While beef rests, heat a drizzle of oil in same pan over medium-high heat. Add mushrooms, half the Italian Seasoning (all for 4 servings), salt, and a pinch of pepper. Cook, stirring occasionally, until mushrooms are browned and slightly crispy, 2-4 minutes. • In a small bowl, whisk together cream cheese, sour cream, Worcestershire sauce, and ¼ cup water (1/3 cup for 4) until thoroughly combined. • Add cream cheese mixture and 1 TBSP butter (2 TBSP for 4) to pan with mushrooms. Bring to a simmer; cook, stirring constantly, until slightly thickened, 30-60 seconds. TIP: If sauce is too thick, add a splash of water. • Remove from heat; cover to keep warm until ready to serve.

Dress Salad
6

• To bowl with salad, add a drizzle of olive oil, juice from two lemon wedges, salt, and pepper (large drizzle of olive oil and juice from four lemon wedges for 4 servings). Toss to combine.

Finish & Serve
7

• Slice beef against the grain. • Divide beef, roasted potato rounds, and salad between plates in separate sections. Spoon mushroom sauce over beef. Serve with remaining lemon wedges on the side.

Beef is fully cooked when internal temperature reaches 145°.