Beef Tenderloin with Zesty Green Onion Salsa
& Buttery Black Beans over Rice
- Milk
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??
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Beef Tenderloin Steak
1 unit
Chicken Stock Concentrate
1 clove
Garlic
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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, 3⁄4 cup water (11⁄2 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.
• 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.
• 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, 1⁄2 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the combination of flavors, with the green onion salsa adding a perfect kick 🌶️.
- Ease of prep: Some found it a bit complicated with multiple steps; consider prepping ingredients in advance.
- Suggestions: Cook beans longer for a thicker consistency; finely chop scallions for a smoother salsa texture.
- Portions: A few mentioned small rice and meat portions; consider supplementing with extra vegetables.
- Meat quality: Some found the beef tender and flavorful, while others experienced chewy or fatty cuts.
Reviews from our home cooks
Loved the combination of flavors in this meal. The green onion salsa added the perfect little kick. The only thing wrong was that I didn't get anywhere near the amount of Southwest seasoning that it called for...I maybe had half of that in my packet. But I was able to improvise, so not a huge deal.
Everything was delicious and worked well together. The beans came out really soupy so maybe they didn't need the addition of 1/2 cup of water? The directions said to "roughly chop" the scallions but I would have preferred them, as a salsa, finely chopped. The lime was perfect and essential. The only thing I was missing was a little bit of spice, like a chili pepper.
Overall, this was very good, but the beans never got saucy. I cooked them way longer than the recipe called for, but they stayed watery. I ended up serving them as is, but they were really bland as a result. First time beans haven't worked out from a Hello Fresh meal for me.
Delicious! Flavor profile was outstanding! My only (small) issue was the filets were so thick that I ended up slicing them so that they would cook in a decent amount of time.
The black bean salsa and rice were so flavorful. I messed up and added the green onion salsa to the tomato salsa. It was delicious but not sure about the taste if it had been served separately!
Very good. More steps than I would like. Little complicated. Flavor was good. We used chicken cutlet instead.
I really liked the beans with the rice. I'm excited about how it all turned out.
The rice and beef portions in this meal are comically small, and there are an obnoxious amount of beans. We picked this for an easy meal, but unfortunately it ended up being pretty tedious.
Amazing! Even our 9-year old loved it! 10 out of 10.
Absolutely fantastic! The steak was great and went great with everything.
