Beef Tenderloin with Braised Parsnips
plus Mixed Greens with Cranberries, Croutons & Parmesan
The fall season calls for more sophisticated flavors, and there’s nothing quite like beef tenderloin to make you feel like royalty. Here, the beef is seasoned with our bold steak spices then pan-cooked until perfectly juicy. Parsnips and carrots are slow-simmered with honey, sage, and cinnamon, then the braising liquid is cooked down and finished with butter to transform it into a must-have sauce for the beef. A salad with mixed greens, dried cranberries, and Parmesan, dressed in a mustard vinaigrette, adds elegant, autumnal balance to the dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Stock Concentrate
2 teaspoon
Honey
5 teaspoon
White Wine Vinegar
1 teaspoon
Cinnamon
¼ ounce
Sage
6 ounce
Parsnip
6 ounce
Carrot
1 clove
Garlic
2 teaspoon
Dijon Mustard
1 ounce
Dried Cranberries
10 ounce
Beef Tenderloin Filets
1 tablespoon
Bold & Savory Steak Spice
2 ounce
Mixed Greens
1 unit
Croutons
(Contains Milk, Wheat)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2.5 tablespoon
Olive Oil
¼ teaspoon
Sugar
1 teaspoon
Cooking Oil
5 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a small pot (medium pot for 4 servings), combine stock concentrates, honey, half the vinegar (you’ll use the rest later), half the sage, 1¼ cups water, ¼ tsp cinnamon (be sure to measure; we sent more), 1 tsp salt, and a pinch of pepper. (For 4, use all the sage, 2 cups water, ½ tsp cinnamon, and 1¾ tsp salt.) • Add 4 TBSP butter (8 TBSP for 4) and warm over medium heat until butter has melted.
• While braising liquid heats, wash and dry produce. • Trim, peel, and halve parsnips lengthwise; cut on a diagonal into ¾-inch-thick pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. (Halve any thicker carrots lengthwise; the parsnip and carrot pieces should be roughly the same size.) Position the flat side of your knife over garlic. Using the heel of your hand, carefully hit the flat of the blade 1-2 times to smash garlic; remove peel and discard.
• Once butter has melted in pot with braising liquid, add parsnips, carrots, and garlic; partially cover pot with lid. Continue to cook over medium heat for 10 minutes. • Reduce heat to medium low. Cook until veggies are tender and easily pierced with a fork, 15-20 minutes more.
• While veggies braise, in a large bowl, combine half the mustard, remaining vinegar, 2½ TBSP olive oil, ¼ tsp sugar, salt, and pepper. (For 4 servings, use all the mustard, 5 TBSP olive oil, and ½ tsp sugar.) Whisk to combine. • Stir in cranberries. Set aside, stirring occasionally, until ready to serve.
• Pat beef* dry with paper towels and season all over with half the Steak Spice (all for 4 servings), salt, and pepper. • Once veggies have braised 15 minutes, heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest at least 5 minutes. Slice beef against the grain. Wash out pan.
• Return same pan to stovetop over medium-high heat. Add 1⁄3 cup braising liquid (2⁄3 cup for 4 servings) from pot and bring to a simmer. Cook until reduced and thickened, 1-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.
• To bowl with dressing, add mixed greens, croutons, and half the Parmesan; toss to coat. Taste and season with salt and pepper if desired. • Using a slotted spoon, remove braised veggies from pot; divide between plates. Arrange steak and salad on the side. Spoon sauce over steak; sprinkle salad with remaining Parmesan. Serve.
Beef is fully cooked when internal temperature reaches 145°.
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