Apricot Balsamic Glazed Beef Tenderloin

Name: Apricot Balsamic Glazed Beef Tenderloin with Ginger Garlic Rice & Sesame Green Beans
Yield: 2 servings
Ingredients: 1 Ginger; 1 clove Garlic; 2 unit Scallions; 2 tbsp Soy Sauce; 1 unit Shallot; 1 unit Chicken Stock Concentrate; 1/2 cup Rice; 10 oz Beef Tenderloin Filets; 1 tbsp Fry Seasoning; 1 unit Apricot Jam; 5 tsp Balsamic Vinegar; 6 oz Green Beans; 1 tbsp Sesame Oil; Salt; Black Pepper; 2 tsp Cooking Oil; 1 tsp Granulated Sugar; 3 tbsp Butter

with Ginger Garlic Rice & Sesame Green Beans

By Recipe0 System

A glaze you’re be thinking about for days! Apricot jam meets balsamic vinegar for a sweet, sticky, and tangy sauce for savory pork filet. Don’t sleep on the sides because they get lots of flavor love, too: jasmine rice cooked with ginger, garlic, and stock, plus steamed green beans that get a nutty aroma from sesame oil. Drizzle everything with some soy sauce for some serious umami satisfaction.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Ginger
1 clove Garlic
2 unit Scallions
2 tbsp Soy Sauce
1 unit Shallot
1 unit Chicken Stock Concentrate
1/2 cup Rice
10 oz Beef Tenderloin Filets
1 tbsp Fry Seasoning
1 unit Apricot Jam
5 tsp Balsamic Vinegar
6 oz Green Beans
1 tbsp Sesame Oil
Salt
Black Pepper
2 tsp Cooking Oil
1 tsp Granulated Sugar
3 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce (except green beans).

Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Halve, peel, and mince half the shallot (whole shallot for 4 servings).
2

Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, scallion whites, and half the garlic (all for 4 servings); cook until softened, 1-2 minutes.

Stir in rice, half the stock concentrate (you’ll use the rest later) and 3⁄4 cup water (11⁄2 cups for 4). 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.
3

Pat pork* dry with paper towels; season all over with salt, pepper, and 1 tsp Fry Seasoning (2 tsp for 4 servings; we sent more).

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned and cooked through, 15-20 minutes.

Turn off heat; transfer to a cutting board to rest. Wash 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, 4-7 minutes per side.
4

Melt 1 TBSP butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2-3 minutes.

Stir in jam and vinegar; simmer until syrupy, 30-60 seconds.

Stir in 1⁄4 cup water (1⁄2 cup for 4 servings), remaining stock concentrate, and 1 tsp sugar (2 tsp for 4). Bring to a boil, then lower heat; simmer until thickened, 3-4 minutes.

Remove from heat. Stir in 1 TBSP butter until melted. Season with salt and pepper.
5

Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.

Carefully transfer green beans to a medium bowl. Toss with sesame oil and season with salt and pepper.
6

Fluff rice with a fork; season with salt and pepper. Stir any resting juices from pork into pan with glaze.

Slice pork crosswise.

Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve.

Slice chicken or beef against the grain.

Beef is fully cooked when internal temperature reaches 145°.

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