Tenderloin Steaks & Salsa Verde

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard any stem ends from the green beans. If you received fingerlings, halve the potatoes lengthwise. If you received golden potatoes, medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, whisk together the honey (kneading the packet before opening) and vinegar; add the sliced radishes. Season with salt and pepper; stir to combine. In a separate large bowl, combine the sour cream, caramelized onions, mustard, sliced white bottoms of the scallions, and half the spice blend.

Fill a medium bowl with ice water; add a pinch of salt. Set aside. To the pot of boiling water, add the green beans and cook 2 to 3 minutes, or until bright green and slightly tender. Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the blanched green beans to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. Transfer to the bowl of dressed radishes; toss to combine. Taste, then season with salt and pepper if desired.

To the same pot of boiling water, add the halved or diced potatoes. Cook 13 to 15 minutes for diced potatoes (or 18 to 20 minutes for halved), or until tender when pierced with a fork. Turn off the heat. Drain thoroughly. Transfer to the bowl of creamy onion dressing; season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired.

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the potato salad and finished green beans. Top the steaks with the salsa verde. Garnish the potato salad with the crispy onions and sliced green tops of the scallions. Enjoy!