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German Beef Tenderloin with Dijon Sauce
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German Beef Tenderloin with Dijon Sauce

German Beef Tenderloin with Dijon Sauce

Top recipes from HelloFresh markets around the world

In honor of the summer games, try this gold medal-winning recipe from HF Germany! You’ll elevate juicy seared pork filets with a velvety Dijon cream sauce that cascades luxuriously over every bite. Serve with golden brown roasted rosemary potatoes and carrots, and sprinkle with herbaceous parsley for a meal that’s fit for weeknights and special occasions too.

Tags:
Protein Smart
New
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 Time5 minutes
DifficultyMedium

Ingredients

serving amount

9 ounce

Carrots

12 ounce

Potatoes

¼ ounce

Rosemary

10 ounce

Beef Tenderloin Filets

¼ ounce

Parsley

4 ounce

Cream Sauce Base

2 teaspoon

Dijon Mustard

1 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories660 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate48 g
Sugar10 g
Dietary Fiber6 g
Protein35 g
Cholesterol130 mg
Sodium810 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
Baking Sheet
Paper Towel
Large Pan
Whisk

Instructions

Start Prep
1

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Dice potatoes into 1⁄2-inch pieces. Finely chop half the chopped rosemary (all for 4 servings).

Roast Veggies
2

• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss potatoes on empty side of sheet with a large drizzle of oil, rosemary, a pinch of salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

Cook Pork
3

• Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan. • Roast on middle rack until pork is cooked through, 10-12 minutes. 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. Turn off heat; transfer to a cutting board. (Skip roasting!) Wipe out pan.

Finish Prep
4

• Meanwhile, roughly chop parsley.

Make Sauce
5

• Once veggies and pork are done roasting, combine cream sauce base, mustard, stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and pepper in pan used for pork over medium-high heat. • Bring to a boil, then reduce to a simmer and cook, whisking constantly, until slightly reduced, 30-60 seconds. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.

Finish & Serve
6

• Slice pork crosswise. • Divide pork, potatoes, and carrots between plates in separate sections. Spoon sauce over pork and potatoes and sprinkle with parsley. Serve.

Slice chicken or beef against the grain.

Beef is fully cooked when internal temperature reaches 145°.

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