Pan-Seared Beef Tenderloin with Shallot Sauce, Garlic-Herb Creamed Kale and Chive Mashed Potatoes

Beef tenderloin is the ultimate cut for a special dinner-it’s the same tender cut as filet mignon. When seared to a deep brown crust and finished with a rich shallot pan sauce, it becomes an unforgettable centerpiece. This recipe pairs the steak with two classic sides: creamy garlic-herb kale and fluffy mashed potatoes studded with fresh chives.

The combination of textures and flavors is pure comfort. The velvety kale and buttery potatoes are perfect for soaking up every last drop of the savory sauce. Whether you’re celebrating a milestone or simply treating yourself, this dish delivers a memorable dining experience.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the potatoes: Peel and dice the potatoes into 1-inch cubes. Place them in a medium pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the pot.
2. Mash the potatoes: Add the sour cream and 1 tablespoon of the garlic herb butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Finely chop the chives and stir them into the mashed potatoes. Cover and keep warm.
3. Cook the kale: While the potatoes boil, remove the kale leaves from the tough stems and chop the leaves coarsely. In a large skillet, heat 1 tablespoon of the garlic herb butter over medium heat. Add the kale and cook, stirring, until wilted, about 3-4 minutes. Season with salt and pepper. Remove from heat and cover to keep warm.
4. Sear the beef: Pat the beef tenderloin dry with paper towels and season generously with salt and pepper. In a separate skillet, heat the cooking oil over medium-high heat until shimmering. Add the steak and sear until a deep brown crust forms, about 3-4 minutes per side for medium-rare (or to your desired doneness). Remove the steak to a cutting board and let rest for 5 minutes.
5. Make the shallot pan sauce: While the steak rests, reduce the heat to medium. Add the butter and finely diced shallot to the same skillet. Cook, scraping up any browned bits, until the shallot is softened, about 1 minute. Add the beef demi-glace and 1/4 cup water (or as needed to thin). Simmer until the sauce thickens slightly, about 1-2 minutes. Season with salt and pepper to taste.
6. Serve: Slice the beef tenderloin against the grain. Divide the mashed potatoes and creamed kale between plates. Top with the sliced beef and drizzle the shallot pan sauce over everything. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

Beef tenderloin is ideal for its tenderness, but you can substitute with ribeye or sirloin steak. Adjust cooking time accordingly.

How do I know when the steak is done?

Use an instant-read thermometer: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium.

Can I make the mashed potatoes ahead?

Yes, you can mash the potatoes up to a day ahead. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.