Creamy Lemon-Herb Beef Tenderloin

Name: Creamy Lemon-Herb Beef Tenderloin with Balsamic-Glazed Brussels Sprouts & Carrots
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Brussels Sprouts; 9 ounce Carrots; 1 clove Garlic; 1 unit Lemon; 1 tablespoon Italian Seasoning; 10 ounce Beef Tenderloin Filets; 1 unit Chicken Stock Concentrate; 2 tablespoon Cream Cheese; 2 tablespoon Crème Fraîche; 5 teaspoon Balsamic Glaze; Cooking Oil; Butter; Salt; Pepper

with Balsamic-Glazed Brussels Sprouts & Carrots

Recipe Development TeamPublished on June 11, 2025

Get Free Steak + 10 Free Meals

When life gives you lemons… make a creamy lemon sauce! There’s no happier combo than the bright tang of lemon, mixed with the bold, earthy flavors of classic herbs. Here you’ll try the duo with pork chops seared in Italian seasoning, then covered in a buttery, lemony crème fraîche sauce. On the side, roasted carrots and Brussels sprouts are drizzled in a balsamic glaze for even more tang. It’s so positively delish, you may start hoping life will give you lemons more often!

Tags:

Calorie Smart

•Carb Smart

•Protein Smart

•Fiber Smart

Allergens:

Milk

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

DifficultyEasy

Ingredients

serving amount

8 ounce

Brussels Sprouts

9 ounce

Carrots

1 clove

Garlic

1 unit

Lemon

1 tablespoon

Italian Seasoning

10 ounce

Beef Tenderloin Filets

1 unit

Chicken Stock Concentrate

2 tablespoon

Cream Cheese

(Contains: Milk)

2 tablespoon

Crème Fraîche

(Contains: Milk)

5 teaspoon

Balsamic Glaze

Not included in your delivery

Cooking Oil

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories640 kcal

Fat38 g

Saturated Fat14 g

Carbohydrate39 g

Sugar20 g

Dietary Fiber9 g

Protein36 g

Cholesterol125 mg

Sodium480 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

•Peeler

•Zester

•Baking Sheet

•Paper Towel

•Large Pan

•Aluminum Foil

•Whisk

•Large Bowl

Instructions

1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve any larger carrots lengthwise first). Peel and mince or grate garlic. Zest and quarter lemon.

2

• Toss Brussels sprouts and carrots on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.

3

• Pat pork* dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Press pork down with a spatula to ensure even browning. • Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. Wipe out pan.

4

• Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook until fragrant, 30 seconds. Whisk in ⅓ cup water (½ cup for 4 servings), stock concentrate, cream cheese, and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. • Remove pan from heat. Whisk in crème fraîche, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until combined. Season with salt and pepper.

5

• Once veggies are done, transfer to a large bowl. Add half the balsamic glaze and toss until evenly coated.

6

• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and sprinkle with as much remaining lemon zest as you like. Drizzle veggies with as much remaining balsamic glaze as you like and serve.

Beef is fully cooked when internal temperature reaches 145°.