Holiday Roast Box with Beef Tenderloin, Sides & Apple-Cranberry Trifle

Holiday Roast Box

with Beef Tenderloin, Sides & Apple-Cranberry Trifle

345 MIN
$179.99 6-8 Servings
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From the Test Kitchen

Celebrate more and stress less by letting Blue Apron help with your holiday!
Recipes included in your box are:

• Roast Beef Tenderloin with Sherry-Dijon Pan Sauce
• Cheesy Potato Bake with Crème Fraîche & Caramelized Onions
• Honey-Orange Glazed Rainbow Carrots with Pistachios & Mint
• Creamy Spinach & Kale with Thyme & Crispy Onions
• Apple-Cranberry Trifle with Coconut Custard & Candied Pistachios
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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ingredients
Holiday Roast Box with Beef Tenderloin, Sides & Apple-Cranberry Trifle
Title
  • 2½ lbs Potatoes
  • 1 cup Cream
  • 6 oz Caramelized Onions & Garlic
  • ¼ cup Crème Fraîche
  • 4 oz Shredded Fontina Cheese
  • 1 large bunch Parsley
  • 5 Tbsps Vegetable Demi-Glace
  • ½ cup Grated Parmesan Cheese
  • 1½ lbs Kale
  • 5 oz Baby Spinach
  • 2 cloves Garlic
  • 1 oz Salted Butter
  • 2 Tbsps All-Purpose Flour
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • ⅓ cup Crispy Onions
  • 1 bunch Thyme
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Preserved Lemon Purée
  • 4 tsps Honey
  • 1 bunch Mint
  • 1 Navel Orange
  • 1 Tbsp Calabrian Chile Paste
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Apple Cider Vinegar
  • 2 lbs Multicolor Carrots
  • 1 48-Oz Pasture-Raised Beef Tenderloin Roast
  • 1 cup Chicken Bone Broth
  • 5 Tbsps Chicken Demi-Glace
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Tbsps Sherry Vinegar
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 bunch Chives
  • 2 Challah Buns
  • 5 Tbsps Light Brown Sugar
  • ¾ lb Cranberries
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 1 cup Powdered Sugar
  • 1 13.5-Oz Can Light Coconut Milk
  • ¼ cup Cornstarch
  • 1 Pasture-Raised Egg
  • 1 Apple
  • 2 Tbsps Maple Syrup
  • 2 tsps Vanilla Powder
  • 1 cup Cream
Prepare & roast the beef
1 Prepare & roast the beef

Preheat the oven to 400°F. Line a sheet pan with foil. 30 minutes before cooking, remove the beef from the refrigerator. Pat dry with paper towels and season generously on all sides with salt, pepper, and the spice blend. Transfer the seasoned beef to the sheet pan. Roast 28 to 30 minutes, or until an instant-read thermometer registers 110°F.* Remove from the oven.

*This cook time will yield a final internal temperature of 125°F (medium-rare) after Step 2. The USDA recommends a minimum safe cooking temperature of 145°F for beef. Roast the beef an additional 4 to 6 minutes to achieve this. 

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Finish the beef
2 Finish the beef

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the roasted beef. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.  Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 15 minutes.

Finish & serve your dish
3 Finish & serve your dish

While the beef rests, wash and dry the chives; thinly slice. Heat the pan of reserved fond on medium-high until hot. Add the broth (carefully, as the liquid may splatter), mustard, worcestershire sauce, vinegar, crème fraîche, and demi-glace. Cook, whisking occasionally, 5 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Whisk in the butter until melted and combined. Stir in half the sliced chives. Find the lines of muscle (or grain) on the rested beef; slice crosswise against the grain into 1/2-inch-thick slices. Serve the sliced beef with the pan sauce. Garnish with the remaining sliced chives.

Prepare & start the potatoes
4 Prepare & start the potatoes

Preheat the oven to 400°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once boiling, add the diced potatoes to the pot and cook 14 to 16 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Season with salt and pepper.

Make the cream sauce
5 Make the cream sauce

Meanwhile, in a separate, medium pot, combine the cream, caramelized onions, crème fraîche, and demi-glace; heat on medium-high until simmering. Once simmering, cook, stirring occasionally, 5 to 6 minutes, or until slightly reduced in volume. Turn off the heat; season with salt and pepper.

Assemble the casserole
6 Assemble the casserole

Transfer the cream sauce to the pot of boiled potatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer to a large baking dish; evenly top with the fontina and parmesan. (If making the night before, tightly cover the baking dish with foil and refrigerate. Before baking, remove from the refrigerator and let sit at room temperature 1 hour, then remove the foil.)

Bake the casserole & serve your dish
7 Bake the casserole & serve your dish

Bake the casserole 13 to 15 minutes, or until the top is golden brown and the filling is bubbly. Remove from the oven and let stand at least 5 minutes before serving. Meanwhile, roughly chop the parsley leaves and stems. Garnish the baked casserole with the chopped parsley.

Prepare the ingredients & make the glaze
8 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 400°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise. Halve the orange crosswise. Roughly chop the pistachios. Pick the mint leaves off the stems. In a large bowl, combine the honey (kneading the packet before opening), vinegar, the juice of both orange halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Roast the carrots
9 Roast the carrots

Line a sheet pan with foil. Transfer the halved carrots to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Finish the carrots & serve your dish
10 Finish the carrots & serve your dish

Transfer the roasted carrots to the bowl of glaze. Toss to coat. Serve the glazed carrots garnished with the chopped pistachios and mint leaves (tearing just before adding).

Blanch & chop the greens
11 Blanch & chop the greens

Place an oven rack in the center of the oven; preheat to 400°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems. Once boiling, add the kale leaves to the pot and cook, stirring occasionally, 4 to 6 minutes, or until bright green and tender. Add the spinach. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Hold or rest the strainer over the pot (or a bowl). Using a spoon, press down on the greens to release as much liquid as possible. Discard the liquid. Transfer the blanched greens to a cutting board; roughly chop.

Prepare the remaining ingredients & sauté the greens
12 Prepare the remaining ingredients & sauté the greens

Peel and roughly chop 2 cloves of garlic. Pick the thyme leaves off the stems.  In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, thyme leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the chopped greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Transfer to a large baking dish. Wipe out the pan.

Make the cream sauce
13 Make the cream sauce

In the same pan, heat the butter on medium until melted. Add the quatre épices. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until toasted and golden. Add the demi-glace (carefully, as the liquid may splatter), cream, and 1 cup of water. Cook, stirring occasionally, 3 to 5 minutes, or until slightly thickened and the sauce coats the back of spoon. (If the sauce seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency.) Add the cheese and lemon purée; stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired.

Bake the greens & serve your dish
14 Bake the greens & serve your dish

Carefully add the cream sauce to the baking dish of sautéed greens; stir to combine. Taste, then season with salt and pepper if desired. (If making the night before, tightly cover the baking dish with foil and refrigerate. Before baking, remove from the refrigerator and let sit at room temperature 1 hour, then remove the foil.) Bake 13 to 15 minutes, or until heated through and the sauce is bubbly. Remove from the oven and let stand at least 5 minutes before serving. Serve the baked greens garnished with the crispy onions.

Make the compote & prepare the buns
15 Make the compote & prepare the buns

Wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. In a medium pot, combine the cranberries, maple syrup, grated apple, brown sugar, a pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries are broken down and the mixture is thickened. Transfer to a bowl to cool slightly. Rinse and wipe out the pot. Cover the bowl of compote with plastic wrap and refrigerate about 1 hour, or until cool. Meanwhile, tear the buns into bite-sized pieces. Place in a bowl; add half the cream and set aside to soak.

Make the custard
16 Make the custard

Meanwhile, in a large bowl, combine the cornstarch, warming spices, powdered sugar, vanilla powder, and a pinch of salt.  Add the egg; beat until smooth. In the same pot used to make the compote, combine the coconut milk and all but 2 tablespoons of the remaining cream. Cook on high, without stirring, 3 to 4 minutes, or until just beginning to simmer. Slowly whisk the heated coconut mixture into the beaten egg mixture until combined. Return to the pot. Cook on medium, whisking constantly, 2 to 3 minutes, or until slightly thickened. Transfer to a separate bowl and immediately whisk in the remaining cream; allow to cool slightly. Cover with plastic wrap (making sure the plastic touches the custard to prevent a film from forming). Refrigerate about 1 hour, or until cool.

Assemble the trifle
17 Assemble the trifle

In a large trifle dish (or among 8 serving glasses), evenly layer 1/3 of the cooled custard, then 1/3 of the soaked bun pieces, then 1/3 of the compote. Repeat two more times. Cover with foil or plastic wrap and refrigerate at least 8 hours, or up to a day in advance.

Make the candied pistachios & serve your dish
18 Make the candied pistachios & serve your dish

When almost ready to serve, remove the honey from the refrigerator to bring to room temperature. Roughly chop the pistachios. In a small pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped pistachios. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the honey (kneading the packet before opening). Cook, stirring constantly, 1 to 2 minutes, or until coated. Transfer to a parchment paper-lined (or lightly greased) plate; spread into an even layer to prevent sticking. Immediately season with salt. Set aside to cool. Serve the chilled trifle garnished with the candied pistachios. Enjoy!

Tips from Home Chefs

Prepare & roast the beef
1 Prepare & roast the beef

Preheat the oven to 400°F. Line a sheet pan with foil. 30 minutes before cooking, remove the beef from the refrigerator. Pat dry with paper towels and season generously on all sides with salt, pepper, and the spice blend. Transfer the seasoned beef to the sheet pan. Roast 28 to 30 minutes, or until an instant-read thermometer registers 110°F.* Remove from the oven.

*This cook time will yield a final internal temperature of 125°F (medium-rare) after Step 2. The USDA recommends a minimum safe cooking temperature of 145°F for beef. Roast the beef an additional 4 to 6 minutes to achieve this. 

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

2 Finish the beef

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the roasted beef. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.  Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 15 minutes.

Finish the beef
Finish & serve your dish
3 Finish & serve your dish

While the beef rests, wash and dry the chives; thinly slice. Heat the pan of reserved fond on medium-high until hot. Add the broth (carefully, as the liquid may splatter), mustard, worcestershire sauce, vinegar, crème fraîche, and demi-glace. Cook, whisking occasionally, 5 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Whisk in the butter until melted and combined. Stir in half the sliced chives. Find the lines of muscle (or grain) on the rested beef; slice crosswise against the grain into 1/2-inch-thick slices. Serve the sliced beef with the pan sauce. Garnish with the remaining sliced chives.

4 Prepare & start the potatoes

Preheat the oven to 400°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once boiling, add the diced potatoes to the pot and cook 14 to 16 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Season with salt and pepper.

Prepare & start the potatoes
Make the cream sauce
5 Make the cream sauce

Meanwhile, in a separate, medium pot, combine the cream, caramelized onions, crème fraîche, and demi-glace; heat on medium-high until simmering. Once simmering, cook, stirring occasionally, 5 to 6 minutes, or until slightly reduced in volume. Turn off the heat; season with salt and pepper.

6 Assemble the casserole

Transfer the cream sauce to the pot of boiled potatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer to a large baking dish; evenly top with the fontina and parmesan. (If making the night before, tightly cover the baking dish with foil and refrigerate. Before baking, remove from the refrigerator and let sit at room temperature 1 hour, then remove the foil.)

Assemble the casserole
Bake the casserole & serve your dish
7 Bake the casserole & serve your dish

Bake the casserole 13 to 15 minutes, or until the top is golden brown and the filling is bubbly. Remove from the oven and let stand at least 5 minutes before serving. Meanwhile, roughly chop the parsley leaves and stems. Garnish the baked casserole with the chopped parsley.

8 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 400°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise. Halve the orange crosswise. Roughly chop the pistachios. Pick the mint leaves off the stems. In a large bowl, combine the honey (kneading the packet before opening), vinegar, the juice of both orange halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Prepare the ingredients & make the glaze
Roast the carrots
9 Roast the carrots

Line a sheet pan with foil. Transfer the halved carrots to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

10 Finish the carrots & serve your dish

Transfer the roasted carrots to the bowl of glaze. Toss to coat. Serve the glazed carrots garnished with the chopped pistachios and mint leaves (tearing just before adding).

Finish the carrots & serve your dish
Blanch & chop the greens
11 Blanch & chop the greens

Place an oven rack in the center of the oven; preheat to 400°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems. Once boiling, add the kale leaves to the pot and cook, stirring occasionally, 4 to 6 minutes, or until bright green and tender. Add the spinach. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Hold or rest the strainer over the pot (or a bowl). Using a spoon, press down on the greens to release as much liquid as possible. Discard the liquid. Transfer the blanched greens to a cutting board; roughly chop.

12 Prepare the remaining ingredients & sauté the greens

Peel and roughly chop 2 cloves of garlic. Pick the thyme leaves off the stems.  In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, thyme leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the chopped greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Transfer to a large baking dish. Wipe out the pan.

Prepare the remaining ingredients & sauté the greens
Make the cream sauce
13 Make the cream sauce

In the same pan, heat the butter on medium until melted. Add the quatre épices. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until toasted and golden. Add the demi-glace (carefully, as the liquid may splatter), cream, and 1 cup of water. Cook, stirring occasionally, 3 to 5 minutes, or until slightly thickened and the sauce coats the back of spoon. (If the sauce seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency.) Add the cheese and lemon purée; stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired.

14 Bake the greens & serve your dish

Carefully add the cream sauce to the baking dish of sautéed greens; stir to combine. Taste, then season with salt and pepper if desired. (If making the night before, tightly cover the baking dish with foil and refrigerate. Before baking, remove from the refrigerator and let sit at room temperature 1 hour, then remove the foil.) Bake 13 to 15 minutes, or until heated through and the sauce is bubbly. Remove from the oven and let stand at least 5 minutes before serving. Serve the baked greens garnished with the crispy onions.

Bake the greens & serve your dish
Make the compote & prepare the buns
15 Make the compote & prepare the buns

Wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. In a medium pot, combine the cranberries, maple syrup, grated apple, brown sugar, a pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries are broken down and the mixture is thickened. Transfer to a bowl to cool slightly. Rinse and wipe out the pot. Cover the bowl of compote with plastic wrap and refrigerate about 1 hour, or until cool. Meanwhile, tear the buns into bite-sized pieces. Place in a bowl; add half the cream and set aside to soak.

16 Make the custard

Meanwhile, in a large bowl, combine the cornstarch, warming spices, powdered sugar, vanilla powder, and a pinch of salt.  Add the egg; beat until smooth. In the same pot used to make the compote, combine the coconut milk and all but 2 tablespoons of the remaining cream. Cook on high, without stirring, 3 to 4 minutes, or until just beginning to simmer. Slowly whisk the heated coconut mixture into the beaten egg mixture until combined. Return to the pot. Cook on medium, whisking constantly, 2 to 3 minutes, or until slightly thickened. Transfer to a separate bowl and immediately whisk in the remaining cream; allow to cool slightly. Cover with plastic wrap (making sure the plastic touches the custard to prevent a film from forming). Refrigerate about 1 hour, or until cool.

Make the custard
Assemble the trifle
17 Assemble the trifle

In a large trifle dish (or among 8 serving glasses), evenly layer 1/3 of the cooled custard, then 1/3 of the soaked bun pieces, then 1/3 of the compote. Repeat two more times. Cover with foil or plastic wrap and refrigerate at least 8 hours, or up to a day in advance.

18 Make the candied pistachios & serve your dish

When almost ready to serve, remove the honey from the refrigerator to bring to room temperature. Roughly chop the pistachios. In a small pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped pistachios. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the honey (kneading the packet before opening). Cook, stirring constantly, 1 to 2 minutes, or until coated. Transfer to a parchment paper-lined (or lightly greased) plate; spread into an even layer to prevent sticking. Immediately season with salt. Set aside to cool. Serve the chilled trifle garnished with the candied pistachios. Enjoy!

Make the candied pistachios & serve your dish
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