Balsamic Rosemary Beef Tenderloin

Name: Balsamic Rosemary Beef Tenderloin with Garlic Toast & Roasted Green Beans
Yield: 2 servings
Ingredients: 6 oz Green Beans; 1/4 oz Rosemary; 1 unit Demi-Baguette; 10 oz Beef Tenderloin Filets; 1 unit Chicken Stock Concentrate; 5 tsp Balsamic Vinegar; 2 tbsp Garlic; 2 tsp Granulated Sugar; 1 tbsp Cooking Oil; Salt; Black Pepper

with Garlic Toast & Roasted Green Beans

By Recipe0 System

Over here, we believe pork chops are a canvas, and we like to paint them with allllll the flavors. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one of these ingredients when you could have them all? Complement those chops with a side of garlic herb toast and tender roasted green beans, and you have yourself a dinner to Remem-brandt (see what we did there?).

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1/4 oz Rosemary
1 unit Demi-Baguette
10 oz Beef Tenderloin Filets
1 unit Chicken Stock Concentrate
5 tsp Balsamic Vinegar
2 tbsp Garlic
2 tsp Granulated Sugar
1 tbsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.
2

Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).

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; cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer pork to a cutting board. Wipe out pan.

Swap in beef or chicken for pork; cook beef to desired doneness, 4-7 minutes per side, or cook chicken until cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
3

Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds.

Stir in stock concentrate, vinegar, 1⁄4 cup water (1⁄3 cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper.

Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
4

Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal.

Thinly slice pork.

Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.

Thinly slice beef or chicken against the grain.

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