Tenderloin with Creamy Peppercorn Sauce, Sour Cream & Chive Mash & Roasted Broccoli

COOK TIME - 35-40min
2 SERVINGS

If you are serious about steak, you know that tenderloin is the crème de la crème. We took it to the next level by topping it with an equally luxurious creamy peppercorn sauce, served up with sour cream & chive mashed potatoes & perfectly roasted broccoli.  

Nutrition PER SERVING
Calories 980 kcal
Fat 48.0 g
Protein 37.0 g
Carbohydrate 54.0 g
Sodium 910 mg
Tenderloin with Creamy Peppercorn Sauce

fresh ingredients

IN THE KIT

  • 2 pcs
    tenderloin steaks (6-7 oz each)
  • 12 oz
    potatoes
  • 4 oz
    sour cream & chive mix
  • 8 oz
    broccoli
  • 2 oz
    Zest steak seasoning
  • 4 oz
    beef stock/base blend
  • 2 oz
    parsley
  • 2 oz
    thyme
  • 8 oz
    creamy peppercorn sauce
  • 4 oz
    garlic butter

Not Included

Olive oil 

Salt & pepper 

 

Kitchen Items Needed

Large cast iron/stainless skillet 

Baking sheet

Large pot

Potato masher

Plate

Cutting board

cook along

INSTRUCTIONS

Prep

Preheat oven to 425°F & move rack into middle position, start boiling a ¾ full large pot of salted water for potatoes;

Unwrap steaks, rub with a drizzle of olive oil, season with steak blend. Place on plate at room temperature;

Dice potatoes into ½-inch pieces;

Finely chop parsley.

1 Roast Broccoli

Add broccoli to a baking sheet. Toss them with the olive oil & some salt & pepper. Arrange in a single layer & cook for 15 – 20 minutes until browned. 

2Make Mashed Potatoes

While broccoli roasts, add potatoes to boiling water until tender when pierced with a fork, about 15 minutes. Reserve ½ cup cooking water, then drain. Return potatoes to pot, mash until smooth. Stir in ½ garlic butter blend, sour cream & chive mix, salt, & pepper. Add reserved cooking water, a splash at a time, until smooth. Keep covered.

3 Sear Steaks

Heat cast iron/stainless skillet on high until extremely hot (should be smoking). Add steaks & sear until meat is deeply browned, about 3-4 minutes per side for medium rare or 4-5 minutes for medium. Flip steak, sear on the other side for equal amount of time.

Toss in remaining butter mixture & sprig of thyme. After the butter melts, tilt the pan, use a spoon to spoon the flavored butter over the steak, allowing the flavours to infuse into the meat. 

Turn off heat; transfer to a cutting board to rest, reserving the butter sauce for later. Wipe out the pan. 

4Make Sauce

Add stock to the pan, bring to the boil, add peppercorn sauce & any resting juices from the steak. Stir, bring to the boil over a high heat. Season with salt, cook until it reaches creamy consistency. Turn off, set aside. 

5Finish & Serve

Slice steak. Divide potatoes, broccoli  & steak between plates. Top steak with sauce, garnish with parsley.