Beef Tenderloin and Burst Balsamic Tomatoes

🥘 Ingredients

• Tuscan Heat Spice
  1 tbsp
• balsamic vinegar
  2 tbsp
• beef stock concentrate
  1 unit
• beef tenderloin filets
  2 unit
• brussels sprouts
  2 c
• butter
  1 tbsp
• grape tomatoes
  1 c
• olive oil
  2 tbsp
• parmesan cheese
  ¼ cup
• shallot
  1 unit
• yukon gold potatoes
  2 unit

🍳 Cookware

• large baking sheet
• large skillet

1. 

   1

   Preheat oven to 450°F. Wash and dry all produce. Trim and halve brussels sprouts . Halve, peel, and thinly slice shallot . Slice yukon gold potatoes into ¼-inch thick rounds. Halve grape tomatoes .

   brussels sprouts: 2 c, shallot: 1 unit, yukon gold potatoes: 2 unit, grape tomatoes: 1 c
2. 

   2

   Toss brussels sprouts on one side of a large baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down.

   olive oil: 2 tbsp
3. 

   3

   Toss potatoes on the empty side of the same sheet with a drizzle of olive oil, half the Tuscan Heat Spice , salt, and pepper. Arrange rounds slightly overlapping, then evenly sprinkle with parmesan cheese . Roast until veggies are browned and tender ⏱️ 25 minutes .

   Tuscan Heat Spice: 1 tbsp, parmesan cheese: ¼ cup
4. 

   4

   Meanwhile, pat beef tenderloin filets dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side ⏱️ 8 minutes . Transfer to a plate to rest.

   beef tenderloin filets: 2 unit
5. 

   5

   Heat another drizzle of olive oil in the same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant ⏱️ 2 minutes . Add tomatoes and cook, stirring, until slightly softened ⏱️ 2 minutes . Stir in balsamic vinegar , beef stock concentrate , and ¼ cup water. Simmer until slightly thickened and saucy ⏱️ 4 minutes . Turn off heat. Stir in butter and any resting juices from beef.

   balsamic vinegar: 2 tbsp, beef stock concentrate: 1 unit, butter: 1 tbsp
6. 

   6

   Divide brussels sprouts, potatoes, and beef between plates. Top beef with pan sauce and serve.