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Tenderloin Steaks with Smashed Potato Medley

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"Tenderloin Steaks"

Serves 4 | Prep Time 30 | Cook Time 35

Why I Love This Recipe

Did you know that beef tenderloin is considered one of the most tender and expensive cuts of beef? This prized cut comes from the loin muscle, which gets very little exercise, resulting in an incredibly soft and buttery texture.

Ingredients You'll Need

1 lb beef tenderloin steaks (about 4 steaks)
2 tsp olive oil, divided
1 tsp coarse salt, divided
1 tsp black pepper, divided
1 lb baby potatoes (such as Yukon Gold or red bliss), halved if large
1/4 cup butter, softened
1/4 cup milk, warmed
2 tbsp fresh chives, minced (divided)
2 cloves garlic, minced


Remove steaks from the refrigerator and let sit at room temperature for 30 minutes before cooking.

Preheat oven to 450°F.

Toss potatoes with 1 tsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Spread on a baking sheet and roast for 20-25 minutes until fork-tender.

Pat steaks dry and season all over with remaining 1/2 tsp salt and 1/2 tsp pepper.

Heat remaining 1 tsp olive oil in a cast iron or oven-safe skillet over high heat. Sear steaks for 2-3 minutes per side until a nice crust forms.

Transfer skillet to oven and roast for 6-8 minutes for medium-rare, or until desired doneness.

Remove steaks from oven, transfer to a plate, and tent with foil to rest for 5 minutes.

In a bowl, smash roasted potatoes with a potato masher or fork until mostly smooth but still chunky. Stir in butter, warm milk, 1 tbsp chives, and garlic until well combined.

Serve steaks topped with smashed potatoes, garnished with remaining 1 tbsp chives.

Pairs Well With

A robust and velvety Cabernet Sauvignon to complement the rich flavors of the tenderloin steak.

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