Beef Tenderloin with Zesty Green Onion Salsa
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Beef Tenderloin with Zesty Green Onion Salsa

Beef Tenderloin with Zesty Green Onion Salsa

& Buttery Black Beans over Rice

When it comes to pork chops, we’re always looking for two things: a deeply browned crust and juicy, tender meat. You too? Enter these pan-seared beauties. To make things even more delicious, they’re topped with a bright and tangy scallion salsa, which perfectly balances the meat’s richness. It’s all sitting atop a bed of fluffy rice alongside creamy black beans and a cooling lime crema. Sounds too good to be true? It’s not! This delicious dish comes together in 30 minutes. What are you waiting for??

Allergens:
Milk

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

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 clove

Garlic

1 unit

Lime

1 unit

Tomato

1 unit

Black Beans

½ cup

Jasmine Rice

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

10 ounce

Beef Tenderloin Steak

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

Salt

Pepper

2 tablespoon

Olive Oil

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories980 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate90 g
Sugar5 g
Dietary Fiber10 g
Protein45 g
Cholesterol125 mg
Sodium560 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

Small pot
Strainer
Zester
Small Bowl
Medium Pot
Medium Pan
Paper Towel

Instructions

Prep & Cook Rice
1

• Wash and dry produce. • Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime. Dice tomato. Drain and rinse beans. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Make Salsa
2

• While rice cooks, in a small bowl, combine scallions, 2 TBSP olive oil, and 1 tsp Southwest Spice Blend (you’ll use more in the next step). Stir in a pinch of garlic and a squeeze of lime juice to taste. Season generously with salt and pepper. Taste and add more garlic and lime juice as needed.

Cook Beans
3

• Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic; cook, stirring, until softened, 1-2 minutes. • Add beans, stock concentrate, ½ cup water (1⁄3 cup for 4 servings), 1 tsp Southwest Spice Blend (1 TBSP for 4), salt, and pepper. (You’ll use the rest of the Southwest Spice Blend in the next step.) Simmer until thickened, 5-10 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Keep covered off heat until ready to serve.

Cook Pork
4

• Meanwhile, pat pork dry with paper towels. Season with remaining Southwest Spice Blend, salt, and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board.

Swap in chicken or beef for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.

Make Crema
5

• While pork cooks, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & Serve
6

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), remaining lime zest, a squeeze of lime juice, salt, and pepper. • Once cool enough to handle, slice pork crosswise. • Divide rice and pork between plates. Top rice with bean mixture and crema. Top pork with salsa. Cut any remaining lime into smaller wedges and serve on the side.

Once cool enough to handle, thinly slice chicken or beef against the grain.

Beef is fully cooked when internal temperature reaches 145°.