Beef Tenderloin and Burst Balsamic Tomatoes

🥘 Ingredients

• Tuscan Heat Spice
  1 tbsp
• balsamic vinegar
  3.333 tbsp
• beef stock concentrate
  2 unit
• beef tenderloin filets
  20 oz
• brussels sprouts
  1 lb
• butter
  1 tbsp
• grape tomatoes
  8 oz
• olive oil
  2.333 tbsp
• paper towels
• parmesan cheese
  ½ cup
• pepper
• salt
• shallot
  2 unit
• water
  ¼ cup
• yukon gold potatoes
  24 oz

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. 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: 1 lb, shallot: 2 unit, yukon gold potatoes: 24 oz, grape tomatoes: 8 oz
2. 

   2

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

   olive oil: 2.333 tbsp, salt, pepper
3. 

   3

   Toss potatoes on empty side of same sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. Arrange rounds slightly overlapping on sheet, then evenly sprinkle with parmesan cheese . Roast until veggies are browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   Tuscan Heat Spice: 1 tbsp, parmesan cheese: ½ cup
4. 

   4

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

   beef tenderloin filets: 20 oz, paper towels
5. 

   5

   Heat another drizzle of olive oil in same pan over medium-high heat. Add shallot and a pinch of salt and pepper. Cook until fragrant, ⏱️ 1 minutes to ⏱️ 2 minutes . Add tomatoes and cook, stirring, until slightly softened, ⏱️ 1 minutes to ⏱️ 2 minutes . Stir in balsamic vinegar , beef stock concentrate , and water (⅓ cup water for 4 servings). Simmer until slightly thickened and saucy, ⏱️ 3 minutes to ⏱️ 4 minutes . Turn off heat. Stir in 1 TBSP butter and any resting juices from beef.

   balsamic vinegar: 3.333 tbsp, beef stock concentrate: 2 unit, water: ¼ cup, butter: 1 tbsp
6. 

   6

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