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

Indulge in a truly special steak dinner with this recipe for seared beef tenderloin, finished with a rich shallot pan sauce. The tenderloin is perfectly browned and cooked to your liking, then drizzled with a savory sauce made from shallots and beef demi-glace. It’s a dish that feels luxurious but is surprisingly simple to prepare at home.

To complete the meal, we’ve included two classic sides: creamy mashed potatoes studded with fresh chives and tender kale cooked with garlic herb butter and sour cream. The potatoes are the perfect vehicle for soaking up every last drop of the pan sauce, while the kale adds a hearty, flavorful contrast. Whether for a date night or a festive gathering, this steak dinner is sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 teaspoon 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. (For creamier spuds, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Boil until tender, about 15 minutes. Reserve ¼ cup potato cooking water (⅓ cup for 4 servings), then drain and return potatoes to pot.
2. Meanwhile, remove and discard any large ribs from kale; chop leaves into 1-inch pieces if necessary. 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 kale has wilted and is very tender, 4-5 minutes. Season with salt and pepper. Turn off heat, keeping 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 from pan and set aside to rest.
4. Heat another drizzle of oil in same pan over medium-high heat. Add shallot and cook, stirring, until softened and fragrant, 1-2 minutes. Stir in demi-glace and ¼ cup water (⅓ cup for 4 servings), scraping up any browned bits from bottom of pan. 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 pot with potatoes, add 2 tablespoons sour cream and 1 tablespoon plain butter (2 tablespoons plain butter for 4 servings). Mash over medium-low heat, adding reserved potato cooking water as necessary 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 warm. Stir in remaining sour cream and remaining 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, you can substitute with filet mignon or a thick-cut sirloin, but adjust cooking times accordingly.

Can I make this dairy-free?

You can substitute the butter and sour cream with dairy-free alternatives, but the flavor and texture will change.

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 and 160°F for well done.