Beef Tenderloin and Burst Balsamic Tomatoes
with Cheesy Potato Rounds and Roasted Brussels Sprouts
Beef Tenderloin and Burst Balsamic Tomatoes
Tender beef with sweet-tart tomatoes, cheesy potato rounds, and roasted Brussels sprouts makes a rich, elegant dinner with bold flavor and satisfying sides.
Ingredients
For 2 servings
- 5 teaspoon Balsamic Vinegar
- 1 unit Beef Stock Concentrate
- 10 ounce Beef Tenderloin Filets
- 8 ounce Brussels Sprouts
- 4 ounce Grape Tomatoes
- ¼ cup Parmesan Cheese
- 1 unit Shallot
- 1 tablespoon Tuscan Heat Spice
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- 7 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time35m
Calories670
Protein44g
Carbs48g
Fat33g
Tags:
Protein SmartFiber Smart
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free plate, swap the Parmesan for a plant-based hard cheese or leave it off and add extra seasoning. To avoid beef, use a thick portobello cap or seared cauliflower steak in place of the tenderloin, keeping the rest of the dish unchanged.
What to serve with it
Serve with a crisp green salad or simple steamed green beans to balance the rich beef and cheesy potatoes. A glass of medium-bodied red wine or sparkling water with lemon fits the savory, tangy flavors nicely.
