Tenderloin Steaks & Salsa Verde with Green Beans & Creamy Onion Potato Salad
Memorial Day

Tenderloin Steaks & Salsa Verde

with Green Beans & Creamy Onion Potato Salad

40 MIN
+$13.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Ideal for kicking off the summer season, this wholesome dish gets tangy, piquant flavor from our punchy salsa verde—spooned over juicy tenderloin steaks—plus a side of fingerling potatoes dressed with sour cream, whole grain dijon, and sweet caramelized onions to emulate the aromatic flavors of classic creamy onion dip.
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  • Nutrition
    PER SERVING
  • Calories
    1340 Cals (est.)
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fresh
ingredients
Tenderloin Steaks & Salsa Verde with Green Beans & Creamy Onion Potato Salad
Title
  • 2 8-Oz Pasture-Raised Tenderloin Steaks
  • ¾ lb Fingerling Potatoes
  • ¼ cup Sour Cream
  • 2 Scallions
  • 1 Tbsp Whole Grain Dijon Mustard
  • 3 oz Radishes
  • 6 oz Green Beans
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Sherry Vinegar
  • ⅓ cup Crispy Onions
  • 2 tsps Honey
  • 3 oz Caramelized Onions & Garlic
  • ⅓ cup Salsa Verde

Tenderloin Steaks & Salsa Verde

Prepare the ingredients
1 Prepare the ingredients

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. Halve the potatoes lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, whisk together the honey 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.

2 Blanch & finish the green beans

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.

Blanch & finish the green beans
Make the potato salad
3 Make the potato salad

To the same pot of boiling water, add the halved potatoes. Cook 18 to 20 minutes, 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.

4 Cook the steaks

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. 

Cook the steaks
Slice the steaks & serve your dish
5 Slice the steaks & serve your dish

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!

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