Sheet Pan Beef with Creamy Mustard
plus Rosemary Roasted Root Veggies & Apple
Never roasted fruit before? Now’s your chance to discover the beauty of natural sugars melting into deliciousness. Here, we roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork filet for a decadent finish. We won’t judge if you can’t help yourself from licking the plate when it’s all over.
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
Russet Potato
6 ounce
Carrots
1 unit
Red Onion
¼ ounce
Rosemary
1 unit
Apple
1 tablespoon
Fry Seasoning
10 ounce
Beef Tenderloin Filets
4 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Honey
4 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 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. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4). Halve, core, and cut apple into 1⁄2-inch- thick wedges.
• Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. (Divide between 2 baking sheets for 4 servings; roast on top and middle racks.) • Roast on top rack for 10 minutes (you’ll add the pork and apple then).
• While veggies roast, pat pork* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. Rub with a drizzle of oil. • Once veggies have roasted 10 minutes, add pork to same sheet. Carefully toss apple with veggies. (For 4 servings, add pork to one sheet and apple to other.) • Return to top rack until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more. (For 4, return sheet with pork and veggies to top rack and sheet with veggies and apple to middle rack.)
Swap in chicken* or beef* for pork; Once veggies have roasted for 12 minutes, add chicken or beef to sheet. Roast until chicken is cooked through, 15-20 minutes, or until beef reaches to desired doneness, 12-15 minutes.
• Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.
• Once pork is done, carefully transfer to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise. TIP: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven for 2-3 minutes more.
Slice chicken or beef against the grain.
• Divide pork and roasted veggies and apple between plates. Serve with creamy mustard on the side for dipping.
Beef is fully cooked when internal temperature reaches 145°.
