Steak with Creamy Corn Risotto

with Tuscan Roasted Tomatoes

Family-Friendly


Gettin’ figgy with it! Fig jam, that is. Here, the sweet stuff is paired with balsamic vinegar to create a rich and tangy pan sauce for drizzling over beef tenderloin. Garlicky mashed potatoes are the perfect accompaniment for catching any extra sauce (and trust us, you won’t want to waste a drop.) Tender, caramelized Brussels sprouts join the mix, topped with crunchy, golden rosemary breadcrumbs. This dish is bursting with flavors and textures that’ll make your mouth dance.

Allergens: Milk • Wheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time

Prep Time

Cooking difficulty

40 minutes

10 minutes

Medium

Ingredients

serving amount  

2 cup Garlic

1 unit Panko Breadcrumbs

1 bowl Vinegar

2 cup Rosemary

4 cup Garlic

2 unit Panko Breadcrumbs

2 bowl Vinegar

4 cup Rosemary


Not included in your delivery

2 cup Beef Stock Concentrate

1 unit Shallot

Not included in your delivery

2 kg Beef Stock Concentrate

1 kg Shallot

Nutrition Values

/ per serving

Energy (kJ)

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Protein

3138 kJ

750 kcal

38 g

17 g

61 g

19 g

40 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

  • Medium Pot
  • Potato Masher
  • Strainer
  • Medium Pan
  • Medium Bowl
  • Baking Sheet
  • Paper Towel

Instructions

1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts lengthwise. Halve, peel, and mince shallot until you have 2 TBSP (3 TBSP for 4 servings). Strip rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4). Peel and mince or grate garlic.