Garlic Butter Grass-Fed Beef Tenderloin
with Watercress Salad & Champagne Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
940 /serving
The sight of garlic-Parmesan butter dripping off seared beef tenderloin will get your mouth watering. So will a fun technique for veggies: boil Brussels sprouts and potatoes, smash them and finish them on a sizzling hot sheet pan. Celebrate with a sparkling watercress salad.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 30g Baby watercress
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Brussels sprouts
- 450g Multicoloured baby potatoes
- 30ml Champagne vinegar
- 15g Minced roasted garlic
- 25g Parmigiano Reggiano (contains rennet)
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peels, dill seeds, coriander seeds, rosemary, marjoram, parsley, citric acid, canola oil, lemon powder, bay leaf, lemon oil)
Contains: Milk • Sulphites
You will need:
Large pan
Large pot
Microwave
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
4 or 8 tbsp Butter
Total Fat
60 g
Saturated Fat
24 g
Sodium
710 mg
Total Carb
56 g
Sugars
5 g
Protein
49 g
Fibre
9 g
Preparation
Start the vegetables
- Preheat the oven to 450°F and place a sheet pan inside to warm.
- Bring a large pot of salted water to a boil.
- Add the potatoes and Brussels sprouts (remove the root ends before adding).
- Boil, stirring occasionally, 10 to 12 min., until tender.
- Drain the vegetables.
Make the garlic butter
- Meanwhile, in a medium bowl, microwave 4 tbsp butter (double for 4 portions), in 15 sec. increments, until softened.
- Add the garlic, cheese and S&P; stir well.
Finish the vegetables
- Generously drizzle the sheet pan from the oven with oil.
- Transfer the vegetables to a cutting board. Using the back of a fork (or the bottom of a cup), smash to flatten.
- Arrange on the sheet pan and toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, flipping halfway, 10 to 12 min., until beginning to brown.
- Add ½ the garlic butter; toss well.
- Switch the oven to broil, 3 to 4 min., until beginning to crisp.
Cook the steaks
- Meanwhile, pat the steaks dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 2 to 3 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and watercress; toss well.
Plate your dish
- Divide the steaks, vegetables and salad between your plates.
- Top the steaks with the remaining garlic butter. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
