Sweet & Smoky Beef Tenderloin
with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce
- Milk
If you’re craving something that’s good and hearty, this recipe has got you covered. Pork filet is rubbed with cinnamon and smoked paprika, which brings a layer of warm aromatics to the meat. It’s then roasted and drizzled in a cherry jam sauce that adds sweetness to all that savory. The mashed potatoes on the side stay creamy and classic, but there are also tender roasted carrots with a sprinkle of chili flakes for a pop of heat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Cherry Jam
12 ounce
Potatoes
12 ounce
Carrot
10 ounce
Beef Tenderloin Steak
1 teaspoon
White Wine Vinegar
2 teaspoon
Smoked Paprika
1 teaspoon
Chili Flakes
½ tablespoon
Warming Spice Blend
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Peel and cut carrots on a diagonal into ½-inch pieces.
Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
Keep covered off heat until ready to mash.
Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread across entire sheet.)
Roast on middle rack for 5 minutes (you’ll add more to the sheet then).
Pat pork* dry with paper towels. Rub with a drizzle of olive oil; season with salt and pepper.
In a small microwave-safe bowl, combine paprika and 1½ tsp Warming Spice Blend (all for 4 servings). Rub half the spice mixture over pork.
Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place pork on empty side. (For 4, add pork to a second sheet and roast on top rack.) Roast on middle rack until pork is cooked through and carrots are tender, 18-20 minutes more. Transfer pork to a cutting board.
Once carrots have roasted 8 minutes, swap in beef* for pork. Roast until beef is cooked to desired doneness, 12-15 minutes more.
While pork and carrots roast, stir jam and 1 tsp vinegar (1½ tsp for 4 servings) into bowl with remaining spice mixture. (Be sure to measure the vinegar—we sent more!) Microwave until warm, 30-60 seconds.
Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.
Season with salt and pepper.
Slice pork crosswise.
Toss carrots with a pinch of chili flakes to taste.
Divide pork, mashed potatoes, and carrots between plates. Drizzle sauce over pork and serve.
