Steakhouse-Style Beef Tenderloin
with a Creamy Pan Sauce, Roasted Potatoes & Lemony Broccoli
- Milk
Our chefs gave pork chops a steak-like treatment: tender chops are coated in a bold and savory steak spice, seared, then drizzled with a creamy pan sauce. And like any great steakhouse-style meal, the sides are just as impressive. Roasted potatoes and lemony broccoli round everything out. Now all you need is someone to bring you a dessert menu!
Ingredients
12 ounce
Potatoes
1 unit
Onion
1 unit
Lemon
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Beef Tenderloin Filets
1 tablespoon
Bold & Savory Steak Spice
1 unit
Beef Stock Concentrate
12 ounce
Broccoli
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
2 teaspoon
Cooking 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. Cut broccoli into bite-size pieces if necessary. 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 on top rack for 20-25 minutes total.) • Roast on top rack for 5 minutes (you’ll add the broccoli then).
• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and add broccoli to a second baking sheet; roast on middle rack.) • Return to top rack until potatoes are golden brown and broccoli is tender, 15-20 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 cutting board. Wipe out pan.
Swap in chicken or beef for pork. Cook chicken until cooked through, 3-5 minutes per side, or beef until 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 broccoli with lemon zest. • Thinly slice pork crosswise. • Divide pork, potatoes, and broccoli between plates. Spoon pan sauce over pork. Serve with lemon wedges on the side.
Thinly slice chicken or beef against the grain.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, though some found it bland; consider adding extra herbs or a richer stock for deeper flavor.
- Ease of prep: The recipe was straightforward, but watch the broccoli closely as it can burn before fully cooking.
- Suggestions: Try shallots instead of onions in the sauce for a more refined taste. Season potatoes beyond salt and pepper for extra flavor.
- Portions: Some felt the beef portions were small for the price, while others found them satisfying.
- Texture: A few noted chewy or fatty beef; ensure even cooking for tender results across all pieces.
Reviews from our home cooks
Beef tenderloin was a upcharge but we barely ate any it because it was chewy and extremely fatty. Overall great taste, sides were delicious and flavor was fantastic but the meat itself was mostly inedible.
The pan sauce was awesome! But some of the potatoes were a bit soft and mushy.
Pretty good-I don't recommend putting the lemon on a beef swap though... chicken would've been better! But good basic recipe
Nice to have the beef tenderloin for a change. Next time may substitute a veggie for potatoes.
The different portions of steak make it hard for them to be consistently cooked.
It would be even tastier if it had shallots instead of onions. This was a tasty recipe though. Easily replicated.
I would have liked additional seasoning on the potatoes. I added my own to the salt and pepper. I also think shallot would have been better than onion.
The beef was very considering the upcharge. But the meal was good.
The steakhouse spice was extremely pepper-y and a little bit too much so
Broccoli was bland and got burnt easily in oven before fully cooked
