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

This elegant dish features tender beef tenderloin, perfectly seared and topped with a savory shallot pan sauce. On the side, creamy garlic herb kale and fluffy chive mashed potatoes round out the meal, making it perfect for a special dinner at home.

The key to this recipe is building layers of flavor: a deep crust on the steak, a rich pan sauce deglazed with beef demi-glace and velvety mashed potatoes and kale enriched with sour cream and garlic herb butter. It’s impressive yet surprisingly straightforward.

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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 smoother mash). Place in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ⅓ cup potato cooking liquid, then drain and return potatoes to pot.
2. Meanwhile, remove and discard any 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, 5-7 minutes. Season with salt and pepper. Turn off heat.
3. While kale cooks, 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 (⅓ cup for 4 servings), scraping up browned bits. 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 (reserve the rest).
5. To the pot with potatoes, add 1 packet sour cream and 1 tablespoon plain butter (for 4 servings: 2 packets sour cream and 2 tablespoons plain butter). Mash over medium-low heat until smooth and creamy, adding reserved potato cooking liquid as needed. Stir in half the chives; season 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 and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with filet mignon or sirloin steak, but adjust cooking time accordingly.

Can I make the mashed potatoes ahead?

Yes, you can mash the potatoes up to a day ahead and reheat gently with a splash of milk or cream.

What can I use instead of kale?

Spinach or Swiss chard work well; just adjust cooking time as they wilt faster.