Truffled Beef Tenderloin Ramen

Name: Truffled Beef Tenderloin Ramen in a Pork Broth with Mushrooms, Bok Choy & Sesame Seeds
Total time: 35 min
Yield: 2
Cuisine: East Asia
Ingredients: 2 clove Garlic; 2 unit Scallions; 2 tablespoon Soy Sauce; 2 unit Mushroom Stock Concentrate; 2 unit Pork Ramen Stock Concentrate; 4.5 ounce Ramen Noodles; 4 ounce Bok Choy and Napa Cabbage; 1 tablespoon Sesame Seeds; 10 ounce Beef Tenderloin Filets; 8 ounce Button Mushrooms; 2 g Truffle Seasoning; 2 tablespoon Truffle Butter; Salt; Pepper; Cooking Oil

in a Pork Broth with Mushrooms, Bok Choy & Sesame Seeds

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Indulge in a decadent bowl of ramen topped with juicy beef tenderloin and elevated with earthy truffle seasoning. Mushrooms, garlic, and scallions flavor a rich broth in which springy noodles and crisp bok choy and napa cabbage cook to perfection. Truffle butter adds more rich flavor, and a shower of nutty sesame seeds tops it all off!

Tags:

New

Allergens:

Soja

•Gluten

•Sesamzaad

•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 Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 clove

Garlic

2 unit

Scallions

2 tablespoon

Soy Sauce

2 unit

Mushroom Stock Concentrate

2 unit

Pork Ramen Stock Concentrate

4.5 ounce

Ramen Noodles

4 ounce

Bok Choy and Napa Cabbage

1 tablespoon

Sesame Seeds

10 ounce

Beef Tenderloin Filets

8 ounce

Button Mushrooms

2 g

Truffle Seasoning

2 tablespoon

Truffle Butter

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories760 kcal

Fat33 g

Saturated Fat12 g

Carbohydrate67 g

Sugar10 g

Dietary Fiber4 g

Protein43 g

Cholesterol120 mg

Sodium2540 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

•Paper Towel

•Aluminum Foil

•Medium Pot

Instructions

• Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

• Pat beef* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium- high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board. Tent with foil to keep warm until ready to serve.

• Heat a drizzle of oil in pot used for beef over medium-high heat. Add mushrooms and cook, stirring occasionally, until beginning to soften, 2-3 minutes. • Stir in garlic and scallion whites. Cook, stirring frequently, until veggies are tender, 2-3 minutes.

• Stir half the soy sauce (all for 4 servings) into pot with veggies. Cook, stirring, until liquid is mostly evaporated, 30 seconds. • Stir in 4 cups water (71⁄2 cups for 4), mushroom stock concentrates, and pork ramen stock concentrates. • Bring to a boil, then add noodles. Cook, stirring, until just tender, 1-2 minutes.

• Turn off heat. Add bok choy and napa cabbage and truffle butter. Stir until butter has melted and veggies are wilted, 30-60 seconds.

• Thinly slice beef against the grain. • Divide noodles and broth between bowls. Fan beef over top. Garnish with scallion greens and sesame seeds. Sprinkle with truffle seasoning to taste. Serve.

Beef is fully cooked when internal temperature reaches 145°.