Beef Tenderloin

Name: Beef Tenderloin with Truffle Mash plus a Ricotta Crostini App & Vanilla Cheesecake Dessert
Yield: 2 servings
Ingredients: 12 oz Potato; 2 g Truffle Seasoning; 2 tbsp Sour Cream; 1 oz Walnuts; 6 oz Asparagus; 2 tbsp Crème Fraîche; 10 oz Steak; 1 tbsp Corn; 4 oz Ricotta Cheese; 2 unit Vanilla Delight Cheesecake; 3/4 oz Honey; 1 unit Beef Stock Concentrate; 1/4 oz Chives; 1 unit Demi-Baguette; 1/2 oz Almonds; 3 tbsp Butter, tbsp; tsp Salt, tsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Truffle Mash plus a Ricotta Crostini App & Vanilla Cheesecake Dessert

By Recipe0 System

Staying in is a win-win with this gourmet feast. Whether you’re cooking for two or ordering additional servings for a group, you and your loved ones will enjoy three luxe courses while avoiding restaurant crowds (and prices!). Kick things off with a toasty crostini appetizer topped with ricotta, honey, walnuts, and chives. The main course features premium beef tenderloin coated in freshly ground peppercorns, mashed potatoes swirled with truffle zest, and a delicate asparagus amandine. For dessert, swoon-worthy vanilla cheesecakes sweeten the deal. Here’s to savoring quality time alongside restaurant-quality food!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
0.07 oz Truffle Seasoning
2 tbsp Sour Cream
1 oz Walnuts
6 oz Asparagus
2 tbsp Crème Fraîche
10 oz Steak
1 tbsp Corn
4 oz Ricotta Cheese
2 unit Vanilla Delight Cheesecake
3/4 oz Honey
1 unit Beef Stock Concentrate
1/4 oz Chives
1 unit Demi-Baguette
1/2 oz Almonds
3 tbsp Butter, tbsp
tsp Salt, tsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring 3 TBSP butter (6 TBSP for 4) to room temperature. Wash and dry produce.

Slice baguette crosswise into 8 rounds (16 rounds for 4). Thinly slice chives.

Spread sliced baguette out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between 2 baking sheets; toast on top and middle racks.)

Place ricotta in a small bowl; season with salt and pepper. Spread ricotta onto toasted baguette; drizzle with hot honey. Sprinkle with walnuts and half the chives.

Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
2

Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Drain and return potatoes to pot. Keep covered off heat until ready to mash.
3

Meanwhile, place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin; pour onto a plate and spread out in an even layer. Trim and discard woody bottom ends from asparagus.

Pat beef* dry with paper towels; season all over with salt. Press both sides of beef into peppercorns to evenly coat. TIP: For a milder flavor, sprinkle beef with peppercorns instead.
4

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook almost to desired doneness, 4-7 minutes per side.

Add stock concentrate and 2 TBSP water (3 TBSP for 4 servings). Simmer until sauce has thickened and beef reaches desired doneness, 1-2 minutes more. Turn beef to coat.

Turn off heat; transfer beef and sauce to a shallow dish. Wipe out pan.
5

Heat a drizzle of oil in pan used for beef over medium-high heat. Add asparagus and season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate.

Return pan to medium-high heat and add almonds; cook, stirring, until lightly toasted, about 1 minute.

Season with salt and pepper. Transfer to a second small bowl.
6

Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream, crème fraîche, 1 TBSP softened butter (2 TBSP for 4 servings; you’ll use the rest in the next step) and as much truffle zest as you like until combined. (TIP: Start with a pinch of truffle zest, then taste and add more from there if desired.) Season generously with salt and pepper.
7

In a third small microwave-safe bowl, combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp remaining chives (2 tsp for 4), salt, and pepper. TIP: If butter is still cold, microwave 5-10 seconds.

Divide beef, mashed potatoes, and asparagus between plates. Sprinkle asparagus with almonds. Top beef with chive butter. Garnish with any remaining chives and serve.

Serve cheesecakes for dessert.

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