Pan-Seared Sweet Soy Glazed Beef Tenderloin

Name: Pan-Seared Sweet Soy Glazed Beef Tenderloin with Roasted Carrots & Broccoli
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 9 ounce Carrots; 1 unit Broccoli; 2 unit Scallions; 1 teaspoon Korean Chili Flakes; 10 ounce Beef Tenderloin Filets; 1 teaspoon Garlic Powder; 4 tablespoon Sweet Soy Glaze; Salt; Pepper; 4 teaspoon Cooking Oil; 1 tablespoon Butter

with Roasted Carrots & Broccoli

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When it comes to elevating a simple weeknight meal—like our dear friend, the humble pork chop—it’s all about the pan sauce! In this case, you’ll get a great sear on the pork, then coat it in a tangy-sweet soy sauce thickened with butter to glossy perfection. On the side is roasted broccoli and carrots sprinkled with fiery Korean chili flakes. Shower your plate with scallion greens before serving for a fresh, zippy crunch.

Tags:

Protein Smart

•Calorie Smart

•Carb Smart

•Easy Prep

Allergens:

Sesamzaad

•Soja

•Gluten

•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 Time30 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

9 ounce

Carrots

1 unit

Broccoli

2 unit

Scallions

1 teaspoon

Korean Chili Flakes

10 ounce

Beef Tenderloin Filets

1 teaspoon

Garlic Powder

4 tablespoon

Sweet Soy Glaze

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

1 tablespoon

Butter

Nutrition Values

/ per serving

Calories550 kcal

Fat29 g

Saturated Fat10 g

Carbohydrate37 g

Sugar23 g

Dietary Fiber7 g

Protein35 g

Cholesterol105 mg

Sodium920 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

•Large Pan

•Paper Towel

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

• Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss carrots on empty side with a drizzle of oil, a pinch of chili flakes, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet. Add carrots to a separate baking sheet; roast broccoli on top rack and carrots on middle rack.) • Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

• Pat pork* dry with paper towels and season all over with garlic powder, remaining chili flakes, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.

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.

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add sweet soy glaze and ¼ cup water (1/3 cup for 4 servings); simmer until bubbling and slightly thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.

Use pan used for chicken or beef here.