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

This elegant dish features perfectly seared beef tenderloin, known for its buttery tenderness, topped with a rich shallot pan sauce made from the pan drippings. The sauce is beautifully complemented by creamy garlic herb kale and fluffy chive mashed potatoes, making every bite a delight.

Whether you’re celebrating a special occasion or simply treating yourself, this recipe brings together premium ingredients for a memorable meal. The key is to sear the beef to a deep brown crust and let it rest before slicing, ensuring maximum juiciness. Serve it all together for a plate that’s as impressive as it is delicious.

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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 texture). Place in a medium pot with enough salted water to cover 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 very tender, 5-7 minutes. Season with salt and pepper. Turn off heat.
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 let 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 rest).
5. To the pot with potatoes, add 1 packet sour cream and 1 tablespoon plain butter (for 4 servings: 2 packets sour cream, 2 tablespoons butter). Mash over medium-low heat, adding splashes of 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 and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, but cooking times will vary. For best results, choose a tender cut like ribeye or strip steak.

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 this recipe dairy-free?

Substitute butter with dairy-free margarine or oil and use a dairy-free sour cream alternative. The flavor will change slightly.