Creamy Red Pepper Beef Tenderloin
with Rice & Roasted Zucchini
A great pan sauce can make a great dish into an outstanding one. You’ll swirl savory-sweet red pepper jam with tangy crème fraîche to make a sumptuous sauce that’s drizzled over tender seared pork chops. Simply sautéed zucchini rounds out the plate, and fluffy white rice soaks up all those delicious flavors.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Rice
1 unit
Zucchini
2 unit
Scallions
10 ounce
Beef Tenderloin Filets
1 teaspoon
Garlic Powder
1 unit
Red Pepper Jam
2 unit
Chicken Stock Concentrate
2 tablespoon
Crème Fraîche
(Contains Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, trim and halve zucchini lengthwise; cut crosswise into 1⁄4-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. • Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Turn off heat; transfer to a plate and tent with foil to keep warm. Wipe out pan.
• While zucchini cooks, pat pork* dry with paper towels; season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer 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 cook beef to desired doneness, 5-7 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium-low heat. Add scallion whites and cook, stirring occasionally, until softened and fragrant, 1-2 minutes. • Stir in jam, stock concentrates, 1⁄4 cup water, and 1 TBSP butter (1/3 cup water and 2 TBSP butter for 4 servings); cook, stirring occasionally, until sauce has thickened, 2-4 minutes. • Remove from heat and stir in crème fraîche until combined. Taste and season with salt and pepper if desired.
• Fluff rice with a fork. Thinly slice pork crosswise. • Divide rice and zucchini between plates. Top rice with pork and drizzle with pan sauce. Garnish with scallion greens and serve.
Thinly slice chicken or beef against the grain.
Beef is fully cooked when internal temperature reaches 145°.
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