Ingredients
- 4 beef tenderloin steaks
- 4 tablespoons olive oil
- Salt and pepper to taste
- 4 large potatoes, peeled and diced
- 1/2 cup butter
- 1/4 cup milk
- 1 cup red wine
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
Recipe Directions
- Preheat your grill or grill pan to medium-high heat.
- Rub the steaks with olive oil and season generously with salt and pepper.
- Grill the steaks for 4-5 minutes per side, or until they reach your desired level of doneness.
- While the steaks are grilling, place the diced potatoes in a pot of salted water and bring to a boil. Cook until tender, then drain.
- Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy. Keep warm.
- In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shallot and garlic and cook until softened.
- Pour in the red wine and thyme leaves, and bring to a simmer. Cook until the sauce has reduced by half.
- Serve the grilled steaks with a generous dollop of mashed potatoes and a drizzle of red wine reduction sauce.
Kitchen Equipment Needed
To make this recipe, you will need:
- Grill or grill pan
- Saucepan
- Pot for boiling potatoes
- Potato masher
- Chef’s knife and cutting board
Storing Leftovers
If you have any leftovers (although it’s unlikely!), store them in an airtight container in the refrigerator. The steak can be reheated gently in a skillet over medium heat, and the mashed potatoes can be reheated in the microwave or on the stovetop with a splash of milk to loosen them up.
Food and Drink Pairings
This dish pairs beautifully with a bold red wine, such as a Cabernet Sauvignon or Merlot. For a complete meal, serve alongside a crisp green salad dressed with a light vinaigrette.