Holiday Roast Box with Beef Tenderloin, Sides & Chocolate-Espresso Trifles

Holiday Roast Box

with Beef Tenderloin, Sides & Chocolate-Espresso Trifles

250 MIN
$170.99 6-8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Celebrate more and stress less by letting Blue Apron help with your holiday! Our Holiday Roast Box includes Roast Beef Tenderloin that made last year’s box a hit, plus festive sides and dessert.
Recipes included in your box are:

• Roast Beef Tenderloin with Sherry-Dijon Pan Sauce
• Cheesy Potato Bake with Crème Fraîche & Parsley
• Honey-Orange Glazed Rainbow Carrots with Pistachios & Mint
• Roasted Grape & Goat Cheese Salad with Pear & Walnuts
• Chocolate Espresso Trifles with Caramel Tuile
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1630 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Holiday Roast Box with Beef Tenderloin, Sides & Chocolate-Espresso Trifles
Title
  • 1 48-Oz Pasture-Raised Beef Tenderloin Roast
  • 5 Tbsps Chicken Demi-Glace
  • 2 oz Salted Butter
  • 1 cup Chicken Bone Broth
  • 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 Tbsps Crème Fraîche
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • ½ cup Grated Parmesan Cheese
  • 5 Tbsps Vegetable Demi-Glace
  • ¼ cup Cream
  • ¼ cup Crème Fraîche
  • 4 oz Shredded Fontina Cheese
  • 1 large bunch Parsley
  • ⅔ cup Béchamel Sauce
  • 2½ lbs Potatoes
  • 1 clove Garlic
  • ½ cup Roasted Walnuts
  • 1 Tbsp White Balsamic Vinegar
  • 1 head Green Or Red Leaf Lettuce
  • 1 Pear
  • 2 Tbsps Maple Syrup
  • 1 bunch Rosemary
  • 1 oz Goat Cheese
  • 1 Tbsp Dijonnaise
  • 4 oz Red Seedless Grapes
  • ¼ tsp Crushed Red Pepper Flakes
  • 4 oz Arugula
  • 1 Orange
  • 2 Tbsps Roasted Pistachios
  • 2 lbs Multicolor Carrots
  • 1 Tbsp Calabrian Chile Paste
  • 1 Tbsp Apple Cider Vinegar
  • 1 bunch Mint
  • 4 tsps Honey
  • 1 cup Classic Pastry Cream
  • 2 Pie Crusts
  • ¼ cup Caramel Shards
  • 4 oz Semi-Sweet Chocolate Chips
  • 1 cup Espresso Pastry 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.

Make the pan sauce & serve your dish
3 Make the pan sauce & serve your dish

While the beef rests, wash, dry, and thinly slice the chives. 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 the sauce 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, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a separate, medium pot, combine the cream (shaking the packet before opening), béchamel, crème fraîche, demi-glace and quatre épices; heat on medium-high until simmering. Once simmering, reduce the heat to low and cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat and stir in the garlic paste.

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 golden brown and the filling is bubbly. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven and let stand at least 5 minutes before serving. Roughly chop the parsley leaves and stems. Serve the baked casserole garnished with the chopped parsley.

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

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, 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).

Prepare the salad ingredients
11 Prepare the salad ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard any stems from the grapes. Pick the rosemary leaves off the stems; roughly chop the leaves. Roughly chop the lettuce. Quarter, core, and thinly slice the pear. In a medium bowl, combine the maple syrup, half of the chopped rosemary (you will have extra), and as much of the pepper flakes as you’d like, depending on how spicy you’d like the dish to be. To make the dressing, in a large bowl, combine the vinegar, dijonnaise, and 2 tablespoons of olive oil; season with salt and pepper. Whisk to combine.

Roast the grapes & walnuts
12 Roast the grapes & walnuts

Place the grapes on one side of a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Place the walnuts on the other side of the sheet pan in an even layer. Roast 6 to 8 minutes, or until the grapes are slightly softened and the walnuts are browned. Remove from the oven. Transfer the roasted walnuts to the bowl of spicy maple syrup. Toss to thoroughly coat.

Make the salad & serve your dish
13 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce and arugula; season with salt and pepper. Toss to coat. Serve the salad toppped with the roasted grapes, sliced pear, spicy maple walnuts, and goat cheese (crumbling before adding).

Dock, bake & crumble the pie crusts
14 Dock, bake & crumble the pie crusts

Preheat the oven to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 10 to 12 minutes, or until lightly browned and cooked through. Leaving the oven on, transfer to a cooling rack and let cool to room temperature. Once cooled, crumble the pie crusts into small pieces.

Make the chocolate pastry cream
15 Make the chocolate pastry cream

While the pie crusts cool, in a small pot, combine the chocolate chips and half the classic pastry cream. Cook on medium, stirring frequently, 2 to 3 minutes, or until the chocolate is melted and thoroughly combined. Transfer to a bowl and allow to cool slightly.

Assemble & chill the trifles
16 Assemble & chill the trifles

In individual serving glasses (or a large trifle dish), evenly layer 1/3 of the espresso pastry cream, then the remaining plain classic pastry cream, then half the pie crust crumbles. Repeat the layering process with half the remaining espresso pastry cream, the chocolate pastry cream, and the remaining pie crust crumbles. Top with the remaining espresso pastry cream; gently spread into an even layer. Cover with foil or plastic wrap and refrigerate at least 2 hours, or up to a day in advance.

Make the caramel tuile & serve your dish
17 Make the caramel tuile & serve your dish

While the trifles chill, line a sheet pan with parchment paper. Place the caramel shards on the parchment and spread into an even layer. Bake 7 to 9 minutes, or until the caramel is melted, dark brown, and the bubbling has mostly subsided. Remove from the oven and let cool completely, then carefully break into bite-sized pieces (store in an airtight container if making in advance). When ready to serve, garnish the finished trifles with the caramel tuile pieces. 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
Make the pan sauce & serve your dish
3 Make the pan sauce & serve your dish

While the beef rests, wash, dry, and thinly slice the chives. 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 the sauce 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, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a separate, medium pot, combine the cream (shaking the packet before opening), béchamel, crème fraîche, demi-glace and quatre épices; heat on medium-high until simmering. Once simmering, reduce the heat to low and cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat and stir in the garlic paste.

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 golden brown and the filling is bubbly. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven and let stand at least 5 minutes before serving. Roughly chop the parsley leaves and stems. Serve the baked casserole garnished with the chopped parsley.

8 Prepare the carrot ingredients & make the glaze

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, 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 carrot 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
Prepare the salad ingredients
11 Prepare the salad ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard any stems from the grapes. Pick the rosemary leaves off the stems; roughly chop the leaves. Roughly chop the lettuce. Quarter, core, and thinly slice the pear. In a medium bowl, combine the maple syrup, half of the chopped rosemary (you will have extra), and as much of the pepper flakes as you’d like, depending on how spicy you’d like the dish to be. To make the dressing, in a large bowl, combine the vinegar, dijonnaise, and 2 tablespoons of olive oil; season with salt and pepper. Whisk to combine.

12 Roast the grapes & walnuts

Place the grapes on one side of a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Place the walnuts on the other side of the sheet pan in an even layer. Roast 6 to 8 minutes, or until the grapes are slightly softened and the walnuts are browned. Remove from the oven. Transfer the roasted walnuts to the bowl of spicy maple syrup. Toss to thoroughly coat.

Roast the grapes & walnuts
Make the salad & serve your dish
13 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce and arugula; season with salt and pepper. Toss to coat. Serve the salad toppped with the roasted grapes, sliced pear, spicy maple walnuts, and goat cheese (crumbling before adding).

14 Dock, bake & crumble the pie crusts

Preheat the oven to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 10 to 12 minutes, or until lightly browned and cooked through. Leaving the oven on, transfer to a cooling rack and let cool to room temperature. Once cooled, crumble the pie crusts into small pieces.

Dock, bake & crumble the pie crusts
Make the chocolate pastry cream
15 Make the chocolate pastry cream

While the pie crusts cool, in a small pot, combine the chocolate chips and half the classic pastry cream. Cook on medium, stirring frequently, 2 to 3 minutes, or until the chocolate is melted and thoroughly combined. Transfer to a bowl and allow to cool slightly.

16 Assemble & chill the trifles

In individual serving glasses (or a large trifle dish), evenly layer 1/3 of the espresso pastry cream, then the remaining plain classic pastry cream, then half the pie crust crumbles. Repeat the layering process with half the remaining espresso pastry cream, the chocolate pastry cream, and the remaining pie crust crumbles. Top with the remaining espresso pastry cream; gently spread into an even layer. Cover with foil or plastic wrap and refrigerate at least 2 hours, or up to a day in advance.

Assemble & chill the trifles
Make the caramel tuile & serve your dish
17 Make the caramel tuile & serve your dish

While the trifles chill, line a sheet pan with parchment paper. Place the caramel shards on the parchment and spread into an even layer. Bake 7 to 9 minutes, or until the caramel is melted, dark brown, and the bubbling has mostly subsided. Remove from the oven and let cool completely, then carefully break into bite-sized pieces (store in an airtight container if making in advance). When ready to serve, garnish the finished trifles with the caramel tuile pieces. Enjoy!

Browse Steps
1 of 17