Beef Tenderloin with Braised Parsnips

🥘 Ingredients

• Bold & Savory Steak Spice
  1 tbsp
• Dijon mustard
  2 tsp
• Parmesan cheese
  6 tbsp
• beef tenderloin steak
  20 oz
• black pepper
• butter (4 tablespoons now; 8 tablespoons for 4 servings)
  10 tbsp
• carrots
  12 oz
• chicken stock concentrate
  4 unit
• cinnamon
  1 tsp
• cooking oil
  1 tsp
• croutons
  2 unit
• dried cranberries
  2 oz
• garlic
  2 clove
• honey
  4 tsp
• olive oil
  5 tbsp
• parsnips
  12 oz
• sage
  1/4 oz
• sugar
  1/2 tsp
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small pot
• large bowl
• large pan
• large pan
• slotted spoon

1. 

   1

   In a small pot (medium pot for 4 servings), combine chicken stock concentrate , honey , half of the white wine vinegar (you'll use the rest later), half the sage , 1 1/4 cups water, 1/4 teaspoon cinnamon (be sure to measure; we sent more), and a pinch of pepper. (For 4 servings, use all the sage, 2 cups water, 1/2 teaspoon cinnamon, and 1 1/4 teaspoons salt.) Season with salt. Add a pinch of black pepper . Add butter and warm over medium heat until butter has melted.

   chicken stock concentrate: 4 unit, honey: 4 tsp, white wine vinegar: 3.333 tbsp, sage: 1/4 oz, cinnamon: 1 tsp, black pepper, butter: 10 tbsp (4 tablespoons now; 8 tablespoons for 4 servings)
2. 

   2

   While the braising liquid heats, wash and dry all produce. Trim, peel, and halve parsnips lengthwise; cut on a diagonal into 3/4-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Halve any thicker carrot pieces lengthwise so all pieces are roughly the same size. Place the flat side of your knife over garlic ; press down with the heel of your hand to smash it, then remove the peel.

   parsnips: 12 oz, carrots: 12 oz, garlic: 2 clove
3. 

   3

   Once the butter has melted in the pot, add the parsnips, carrots, and garlic; partially cover the pot. Continue to cook over medium heat until the vegetables begin to soften, ⏱️ 10 minutes . Reduce heat to low and cook until the vegetables are tender and easily pierced with a fork, ⏱️ 20 minutes .
4. 

   4

   While the vegetables braise, in a large bowl , combine half the Dijon mustard , the remaining vinegar, 2 1/2 tablespoons olive oil , 1/4 teaspoon sugar , salt, and a pinch of pepper. Whisk until smooth. Stir in dried cranberries . Set aside, stirring occasionally.

   Dijon mustard: 2 tsp, olive oil: 5 tbsp, sugar: 1/2 tsp, dried cranberries: 2 oz
5. 

   5

   Pat beef tenderloin steak dry with paper towels and season all over with half the Bold & Savory Steak Spice (use all if making 4 servings), salt, and pepper. While vegetables are still cooking, heat a drizzle of cooking oil in a large pan over medium-high heat. Add the beef and cook to your desired doneness, ⏱️ 4 minutes to ⏱️ 7 minutes per side. Turn off the heat; transfer the beef to a cutting board and rest at least ⏱️ 5 minutes . Slice the beef against the grain. Wash the pan clean.

   beef tenderloin steak: 20 oz, Bold & Savory Steak Spice: 1 tbsp, cooking oil: 1 tsp
6. 

   6

   Return the large pan to medium-high heat. Add 1/3 cup (or 2/3 cup for 4 servings) braising liquid from the pot; bring to a simmer. Cook until the mixture reduces and thickens, about ⏱️ 3 minutes . Turn off the heat; mix in a remaining 1 tablespoon butter (or 2 tablespoons for 4 servings) until melted. Season with salt and pepper.
7. 

   7

   To the bowl with the dressing, add the mixed greens with croutons , and half the Parmesan cheese ; toss until coated. Season with salt and pepper if you like. With a slotted spoon , lift the braised vegetables from the pot and divide them among plates. Lay the sliced steak pork and salad alongside this. Spoon the braised sauce over the steak; sprinkle the remaining Parmesan cheese on the salad; and serve. Beef is fully cooked when the center reaches 145 degrees.

   croutons: 2 unit, Parmesan cheese: 6 tbsp