German Beef Tenderloin with Dijon Sauce
Top recipes from HelloFresh markets around the world
In honor of the summer games, try this gold medal-winning recipe from HF Germany! You’ll elevate juicy seared pork filets with a velvety Dijon cream sauce that cascades luxuriously over every bite. Serve with golden brown roasted rosemary potatoes and carrots, and sprinkle with herbaceous parsley for a meal that’s fit for weeknights and special occasions too.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Carrots
12 ounce
Potatoes
¼ ounce
Rosemary
10 ounce
Beef Tenderloin Filets
¼ ounce
Parsley
4 ounce
Cream Sauce Base
(Contains Milk)
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Finely chop half the rosemary (all for 4 servings).
• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss potatoes on empty side of same sheet with a large drizzle of oil, rosemary, a pinch of salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Pat pork* dry with paper towels and season all over 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 all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan. • Roast on middle rack until pork is cooked through, 10-12 minutes. Transfer to a cutting board. • Swap in chicken* or steak* for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board. (Skip roasting in the oven.) Wipe out pan.
Swap in chicken or steak for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board. (Skip roasting in the oven.) Wipe out pan.
• Meanwhile, roughly chop parsley.
• Once veggies and pork are done roasting, combine cream sauce base, mustard, stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and pepper in pan used for pork over medium-high heat. • Bring to a boil, then reduce to a simmer and cook, whisking constantly, until slightly reduced, 30-60 seconds. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency. • Use pan used for chicken or steak here.
Use pan used for chicken or steak here.
• Slice pork crosswise. • Divide pork, potatoes, and carrots between plates in separate sections. Spoon sauce over pork and potatoes and sprinkle with parsley. Serve. • Slice chicken or steak against the grain.
Slice chicken or steak against the grain.
Beef is fully cooked when internal temperature reaches 145°.
