Sheet Pan Beef with Creamy Mustard
- Eggs
Never roasted fruit before? Now’s your chance to discover the beauty of natural sugars melting into deliciousness. Here, we roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork filet for a decadent finish.
Ingredients
1 unit
Red Onion
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
6 ounce
Carrots
10 ounce
Beef Tenderloin Steak
0.05 ounce
Rosemary
2 teaspoon
Honey
1 unit
Apple
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 teaspoon
Dijon Mustard
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4). Halve, core, and cut apple into ½-inch-thick wedges.
Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. (Divide between 2 baking sheets for 4 servings; roast on top and middle racks.)
Roast on top rack for 10 minutes (you’ll add the pork and apple then).
While veggies roast, pat pork* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. Rub with a drizzle of oil.
Once veggies have roasted 10 minutes, add pork to same sheet. Carefully toss apple with veggies. (For 4 servings, add pork to one sheet and apple to other.)
Return to top rack until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more. (For 4, return sheet with pork and veggies to top rack and sheet with veggies and apple to middle rack.)
Swap in beef* for pork. Once veggies have roasted for 15 minutes, add beef to same sheet. Roast until veggies and apple are tender and browned and beef is cooked to desired doneness, 12-15 minutes more.
Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.
Once pork is done, carefully transfer to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise. TIP: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven for 2-3 minutes more.
Thinly slice beef against the grain.
Divide pork and roasted veggies and apple between plates. Serve with creamy mustard on the side for dipping.
