Beef Tenderloin with Braised Parsnips

🥘 Ingredients

• beef tenderloin steak
  2 pieces
• black pepper
  1 tsp
• bold & savory steak spice
  1 tbsp
• butter
  4 tbsp
• carrot
  2 pieces
• chicken stock concentrate
  2 tbsp
• cinnamon
  ¼ tsp
• cooking oil
  1 tbsp
• croutons
  ½ cup
• dijon mustard
  1 tbsp
• dried cranberries
  2 tbsp
• garlic
  3 cloves
• honey
  2 tbsp
• mixed greens
  2 c
• olive oil
  2½ tbsp
• parmesan cheese
  ¼ cup
• parsnip
  2 pieces
• sage
  4 leaves
• salt
  1 tsp
• sugar
  ¼ tsp
• water
  1¼ cup
• white wine vinegar
  1 tbsp

🍳 Cookware

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

1. 

   1

   In a small pot , combine chicken stock concentrate , honey , half the white wine vinegar , half the sage , water , cinnamon , salt , and a pinch of black pepper . Add butter and warm over medium heat until melted.

   chicken stock concentrate: 2 tbsp, honey: 2 tbsp, white wine vinegar: 1 tbsp, sage: 4 leaves, water: 1¼ cup, cinnamon: ¼ tsp, salt: 1 tsp, black pepper: 1 tsp, butter: 4 tbsp
2. 

   2

   While braising liquid heats, wash and dry produce. Trim, peel, and halve parsnip lengthwise; cut on a diagonal into ¾-inch-thick pieces. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Position the flat side of your knife over garlic . Using the heel of your hand, carefully hit the flat of the blade 1-2 times to smash garlic; remove peel and discard.

   parsnip: 2 pieces, carrot: 2 pieces, garlic: 3 cloves
3. 

   3

   Once butter has melted in pot with braising liquid, add parsnips, carrots, and garlic; partially cover pot with a lid. Continue to cook over medium heat ⏱️ 10 minutes . Reduce heat to medium low. Cook until veggies are tender and easily pierced with a fork, ⏱️ 15 minutes more.
4. 

   4

   While veggies braise, in a large bowl , combine half the dijon mustard , remaining white wine vinegar, olive oil , sugar , salt, and pepper. Whisk to combine. Stir in dried cranberries . Set aside, stirring occasionally, until ready to serve.

   dijon mustard: 1 tbsp, olive oil: 2½ tbsp, sugar: ¼ tsp, dried cranberries: 2 tbsp
5. 

   5

   Pat beef tenderloin steak dry with paper towels and season all over with half the bold & savory steak spice , salt, and pepper. Once veggies have braised 15 minutes, heat a drizzle of cooking oil in a large pan over medium-high heat. Add beef and cook to desired doneness, ⏱️ 4 minutes per side. Turn off heat; transfer to a cutting board to rest ⏱️ 5 minutes . Slice beef against the grain. Wash out pan.

   beef tenderloin steak: 2 pieces, bold & savory steak spice: 1 tbsp, cooking oil: 1 tbsp
6. 

   6

   Return same pan to stovetop over medium-high heat. Add ⅓%cup braising liquid from pot and bring to a simmer. Cook until reduced and thickened, ⏱️ 2 minutes . Remove from heat; stir in 1%tbsp butter until melted. Taste and season with salt and pepper.
7. 

   7

   To bowl with dressing, add mixed greens , croutons , and half the parmesan cheese ; toss to coat. Taste and season with salt and pepper if desired. Using a slotted spoon , remove braised veggies from pot; divide between plates. Arrange steak and salad on the side. Spoon sauce over steak; sprinkle salad with remaining parmesan cheese. Serve.

   mixed greens: 2 c, croutons: ½ cup, parmesan cheese: ¼ cup