Grilled Beef Tenderloin Medallions with Garlic Mashed Potatoes
Ingredients:
For the Beef Medallions:
4 beef tenderloin medallions (about 6 oz each)
Salt and freshly cracked black pepper
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
For the Garlic Mashed Potatoes:
2 lbs russet or Yukon gold potatoes, peeled and cut into chunks
4 cloves garlic, peeled
½ cup whole milk or heavy cream (warmed)
4 tbsp unsalted butter
Salt and pepper to taste
Chopped parsley for garnish
Optional Pan Sauce:
½ cup beef broth
1 tbsp balsamic vinegar or red wine
1 tbsp butter (for finishing)
Instructions:
Prepare the Mashed Potatoes:
Boil potatoes and garlic in salted water until fork-tender (about 15–20 minutes). Drain and mash with warm milk, butter, salt, and pepper until creamy. Set aside, covered.
Cook the Beef Medallions:
Pat medallions dry, season generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear medallions 3–4 minutes per side for medium-rare. In the final minute, add butter, garlic, and herbs, basting the meat for added flavor.
Optional Pan Sauce:
Remove beef and let rest. Deglaze pan with broth and vinegar or wine, scraping up browned bits. Simmer until reduced slightly, then stir in butter to finish. Strain if desired.
Plate:
Spoon a generous scoop of mashed potatoes onto the plate. Arrange medallions next to or over the potatoes. Drizzle with pan sauce and garnish with chopped parsley.
Serve Warm:
Enjoy this comforting, elegant dish with a glass of red wine or roasted vegetables.