Pan-Seared Beef Tenderloin with Shallot Sauce, Creamed Kale &Amp; Mashed Potatoes

Indulge in a luxurious steak dinner that’s surprisingly simple to prepare at home. This recipe features perfectly seared beef tenderloin, known for its buttery tenderness, topped with a savory shallot pan sauce made from a rich demi-glace. The sauce comes together in minutes, scraping up all those delicious browned bits from the pan.

Alongside the steak, you’ll enjoy two classic sides: creamy mashed potatoes studded with fresh chives and velvety garlic herb creamed kale. The potatoes are the perfect vehicle for soaking up every drop of the sauce, while the kale adds a hearty, flavorful contrast. This complete meal is sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice potatoes into ½-inch pieces (peel first for creamier texture). Place in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ⅓ cup potato cooking liquid, then drain and return potatoes to pot.
2. Meanwhile, remove and discard large ribs from kale; chop leaves into 1-inch pieces. Halve, peel and mince shallot. Thinly slice chives. Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until wilted and tender, 4-5 minutes. Season with salt and pepper. Turn off heat; keep kale in pan.
3. Pat beef dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; remove beef from pan and set aside to rest.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Stir in demi-glace and ¼ cup water, scraping up browned bits from pan bottom. Bring to a simmer, then reduce heat to medium-low. Cook until reduced by half, 2-3 minutes. Turn off heat; stir in half the garlic herb butter.
5. To the pot with potatoes, add 1 packet sour cream and 1 tablespoon plain butter. Mash over medium-low heat, adding reserved potato cooking liquid as needed until smooth and creamy. Stir in half the chives; season generously with salt and pepper.
6. Return pan with kale to medium heat; stir until warmed through. Stir in remaining sour cream and garlic herb butter. Season with salt and pepper. Divide kale, potatoes and beef between plates. Drizzle beef with sauce. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, but cooking times will vary. For best results, use another tender cut like filet mignon or ribeye.

How do I know when the beef is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Adjust cooking time accordingly.

Can I make the mashed potatoes ahead?

Yes, mash them up to 2 hours ahead and reheat gently with a splash of milk or reserved cooking liquid.