Beef Tenderloin with Orange-Dijon Sauce
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In honor of the summer games, we’re going global with this gold medal winner from HF in the Netherlands! You’ll whip up a delectable pan sauce with fresh orange juice, tangy Dijon mustard, and a touch of butter and brown sugar, then spoon it over juicy pork filets. Sweet roasted carrots and buttery mashed potatoes round it all out, along with a sprinkle of nutty almonds for crunchy contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
9 ounce
Carrots
10 ounce
Beef Tenderloin Filets
1 unit
Orange
¼ ounce
Parsley
1 tablespoon
Brown Sugar
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces.
• Toss carrots on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread carrots out across entire sheet.) • Roast on top rack for 12 minutes (you’ll add more to the sheet then).
• Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. • Bring to a boil and cook until tender, 15-20 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat until ready to mash in Step 6.
• Pat pork* dry with paper towels and season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned, 4-8 minutes. Remove from heat. • Once carrots have roasted 12 minutes, remove sheet from oven. Transfer pork to opposite side. (For 4 servings, leave carrots roasting; arrange pork on a second sheet and roast on middle rack.) Wipe out pan. • Return sheet to top rack; roast until carrots are browned and pork is cooked through, 10-12 minutes more. Transfer pork to a cutting board.
Swap in chicken* or beef* for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board. (No need to roast!) Wipe out pan.
• Meanwhile, halve orange. Pick parsley leaves from stems; roughly chop leaves. • In a small bowl, whisk together brown sugar, mustard, stock concentrate, half the thyme, 2 TBSP water, and juice from half the orange (all the thyme, 4 TBSP water, and juice from whole orange for 4 servings). • Heat pan used for pork over medium heat. Add orange mixture to hot pan and bring to a simmer. Cook, stirring constantly, until slightly reduced, 2-4 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.
Use pan used for chicken or beef here.
• Return pot with potatoes to medium-low heat. Add 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.
• Slice pork crosswise. • Divide pork, carrots, and mashed potatoes between plates. Spoon pan sauce over pork and mashed potatoes. Garnish everything with almonds and parsley. Serve.
Slice chicken or beef against the grain.
Beef is fully cooked when internal temperature reaches 145°.
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