Tenderloin Steaks & Spicy Scallion Salsa with Green Beans & Cheesy Corn Spoonbread
Labor Day

Tenderloin Steaks & Spicy Scallion Salsa

with Green Beans & Cheesy Corn Spoonbread

40 MIN
+$13.00/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

WHY WE LOVE THIS DISH
Rich, tender steaks get a bright lift from a verdant salsa of scallions, parsley, and pickled jalapeño, whose heat is delightfully balanced by a side of cheesy, sweet corn spoonbread.

DEFINITION
Spoonbread is a Southern cornbread-like dish so-named for its light, spoonable texture. We’re making ours with fresh corn and a duo of cheddar cheese curds and grated white cheddar for an incredibly rich, comforting side.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1430 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Tenderloin Steaks & Spicy Scallion Salsa with Green Beans & Cheesy Corn Spoonbread
Title
  • 4 8-Oz Pasture-Raised Tenderloin Steaks
  • ¾ lb Green Beans
  • 4 ears Of Corn
  • 2 Scallions
  • 1 bunch Parsley
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 cup Cornbread Mix
  • 4 oz White Cheddar Cheese
  • 2 oz Cheddar Cheese Curds
  • ½ cup Sour Cream
  • ¾ cup Mirepoix
  • 1 oz Sweety Drop Peppers
  • ¼ cup Buttermilk
  • ¼ cup Mayonnaise
  • 1 oz Sliced Pickled Jalapeño Pepper
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Roughly chop the cheese curds. Remove any husks and silks from the corn; cut the kernels off the cobs. Grate the white cheddar on the large side of a box grater. Cut off and discard any stem ends from the green beans. Finely chop the scallions. Roughly chop the parsley leaves and stems. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the chopped scallions, chopped parsley, 2 tablespoons of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to combine. 

Make the spoonbread
2 Make the spoonbread

In a large bowl, combine the cornbread mix, sour cream, mirepoix, and 1/2 cup of water. Stir in the chopped cheese curds and corn kernels. Transfer to a large baking dish and spread into an even layer. Top with the grated white cheddar. Bake 17 to 19 minutes, or until the spoonbread is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.  

Cook the green beans
3 Cook the green beans

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off and the green beans are softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

Cook the steaks
4 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and all but a pinch of the spice blend. In the same 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. 

Finish & serve your dish
5 Finish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, buttermilk, and remaining spice blend; season with salt and pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the spoonbread and cooked green beans. Top the steaks with the spicy scallion salsa. Top the green beans with the buttermilk dressing and sweety drop peppers. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Roughly chop the cheese curds. Remove any husks and silks from the corn; cut the kernels off the cobs. Grate the white cheddar on the large side of a box grater. Cut off and discard any stem ends from the green beans. Finely chop the scallions. Roughly chop the parsley leaves and stems. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the chopped scallions, chopped parsley, 2 tablespoons of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to combine. 

2 Make the spoonbread

In a large bowl, combine the cornbread mix, sour cream, mirepoix, and 1/2 cup of water. Stir in the chopped cheese curds and corn kernels. Transfer to a large baking dish and spread into an even layer. Top with the grated white cheddar. Bake 17 to 19 minutes, or until the spoonbread is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.  

Make the spoonbread
Cook the green beans
3 Cook the green beans

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off and the green beans are softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and all but a pinch of the spice blend. In the same 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
Finish & serve your dish
5 Finish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, buttermilk, and remaining spice blend; season with salt and pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the spoonbread and cooked green beans. Top the steaks with the spicy scallion salsa. Top the green beans with the buttermilk dressing and sweety drop peppers. Enjoy!

Browse Steps
1 of 5