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

Treat yourself to an extraordinary dinner with this seared beef tenderloin recipe. The tenderloin is perfectly seared to develop a deep brown crust, then finished with a luxurious shallot pan sauce that’s rich and savory. Paired with creamy garlic herb kale and fluffy chive mashed potatoes, every bite is a celebration of flavor and texture.

This dish is ideal for impressing guests or enjoying a special meal at home. The sides are designed to complement the steak beautifully-the mashed potatoes catch every drop of the sauce, while the kale adds a hearty, garlicky note. Follow these simple steps to create a memorable dining experience.

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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. (For smoother mashed potatoes, peel them first.) Place in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1/3 cup of the potato cooking liquid, then drain and return potatoes to the pot. Keep covered off heat until ready to mash.
2. Meanwhile, remove and discard any large ribs from the kale; chop leaves into 1-inch pieces if needed. Halve, peel and mince the shallot. Thinly slice the chives. Heat a drizzle of oil in a large pan over medium heat. Add the kale and a splash of water. Cook until wilted and very tender, 5-7 minutes. Season with salt and pepper. Turn off heat.
3. While the kale cooks, pat the beef tenderloin filets 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 the beef and cook to your desired doneness, 4-7 minutes per side. Turn off heat, remove beef from the pan and set aside to rest.
4. Heat another drizzle of oil in the same pan used for the beef over medium-high heat. Add the minced shallot and cook, stirring, until softened and fragrant, 1-2 minutes. Stir in the beef demi-glace and 1/4 cup water (use 1/3 cup for 4 servings), scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to medium-low. Cook until the sauce has reduced by half, 2-3 minutes. Turn off heat and stir in half of the garlic herb butter (reserve the rest for later).
5. To the pot with drained potatoes, add 1 packet of sour cream and 1 tablespoon of plain butter (for 4 servings, use 2 packets sour cream and 2 tablespoons butter). Mash over medium-low heat until smooth and creamy, adding splashes of the reserved potato cooking liquid as needed. Stir in half of the sliced chives. Season generously with salt and pepper.
6. Return the pan with kale to medium heat and stir until warmed through. Stir in the remaining sour cream and the remaining garlic herb butter. Season with salt and pepper. Divide the kale, mashed potatoes and beef tenderloin between plates. Drizzle the beef with the shallot pan sauce. Garnish with the remaining chives and serve.

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 ribeye or filet mignon.

Can I make the mashed potatoes ahead of time?

Absolutely. Mash the potatoes as directed, then cover and refrigerate. Reheat gently on the stovetop or microwave, adding a splash of milk or water to restore creaminess.

What can I substitute for beef demi-glace?

You can use a high-quality beef broth or stock, but the sauce will be less rich. To mimic the depth, simmer the broth until reduced by half before using.