Steakhouse Beef Tenderloin
with Roasted Potatoes & Lemony Green Beans
- Milk
These, friends, are not your ordinary pork chops. In fact, our chefs gave ’em a steak-like treatment, transforming the everyday protein into something extraordinary. The tender chops are coated in steak spice, seared, then drizzled with a creamy pan sauce. Like any great steakhouse-style meal, the sides are just as impressive. Roasted potatoes and zesty green beans round everything out. Now all you need is someone to bring you a dessert menu!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
12 ounce
Potatoes
1 unit
Onion
10 ounce
Beef Tenderloin Steak
1 unit
Lemon
1 unit
Beef Stock Concentrate
1 tablespoon
Bold & Savory Steak Spice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve, peel, and mince half the onion (whole onion for 4). Zest and quarter lemon.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet; roast for 20-25 minutes total.) • Roast on top rack for 10 minutes (you’ll add the green beans then).
• Trim green beans if necessary. • Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second baking sheet; roast on middle rack.) • Return to top rack until potatoes are golden brown and green beans are tender, 10-15 minutes more.
• While veggies roast, pat pork* dry with paper towels; season all over with salt, then coat with as much Steak Spice as will stick. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If crust begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a plate. Wipe out pan.
Swap in beef for pork; cook to desired doneness, 4-7 minutes per side.
• Heat a drizzle of olive oil in same pan over medium heat. Add minced onion; cook, stirring, until softened and lightly browned, 3-4 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Remove from heat and stir in sour cream until combined. Season generously with pepper.
• Toss green beans with lemon zest. • Divide pork, potatoes, and green beans between plates. Spoon pan sauce over pork. Serve with lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the seasoning and sauce, though some found the steak spice too peppery or dill-heavy. Adjust to taste 🌶️.
- Ease of prep: Most found it straightforward, but a few noted it took longer than expected for their first time.
- Suggestions: Consider using less onion in the sauce for a milder flavor. Careful not to overcook the meat for best tenderness.
- Portions: Some felt the portions were satisfyingly filling, while others wished for more, especially with the meat.
- Sides: The lemony green beans and roasted potatoes were a hit with many, though some found the beans tough.
