Peppered Beef Filets with Caramelized Onion Mashed Potatoes
These tenderloin steaks cook in no time, making this dish ideal for weeknight entertaining.
- Mashed Potatoes
- 1 cup coarsely chopped onion
- 1 teaspoon 70% vegetable oil spread
- 1 teaspoon sugar
- 1 pound unpeeled red or russet potatoes, cut into 1-inch cubes
- 1/2 cup fat-free evaporated milk
- 2 tablespoons snipped fresh parsley
- 3/4 teaspoon prepared horseradish
- 1/2 teaspoon salt
- Beef Filets
- 2 large garlic cloves, pressed
- 4 beef tenderloin steaks, cut 1 inch thick (5 ounces each)
- 1 teaspoon coarsely ground black peppercorns tri-colored peppercorns or black peppercorns
- 1/4 teaspoon salt
For mashed potatoes, coarsely chop onion using Food Chopper. Melt vegetable oil spread in (10-in.) Skillet over medium-high heat. Add onion and sugar; cook and stir 8-10 minutes or until onion is tender and deep golden brown. Remove from skillet; set aside.
Place potatoes and enough water to cover in (2-qt.) Saucepan. Cover; bring to a boil. Reduce heat; cook 8-10 minutes or until potatoes are tender. Drain potatoes in small Stainless Mesh Colander; return to saucepan. Using Nylon Masher, mash until no lumps remain. Add evaporated milk; stir until well blended. Add reserved onion, parsley, horseradish and salt; mix well. Cover; keep warm.
Meanwhile, for beef filets, press garlic into small bowl using Garlic Press. Spread garlic evenly over both sides of steaks. Sprinkle tri-colored pepper and salt evenly over both sides of steaks.
Heat same skillet over medium heat 5 minutes or until hot. Place steaks in skillet. Cook 10-13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Serve with mashed potatoes.
- 4 servings
Nutrients per serving:
Calories 360 (29% from fat), Total Fat 11 g, Saturated Fat 4 g, Cholesterol 90 mg, Carbohydrate 28 g, Protein 34 g, Sodium 580 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
2 starch, 4 low-fat meat (2 carb)
Did you know that horseradish is a knobby white root with a pungent, spicy flavor? It is available fresh in the produce section of grocery stores, but many people opt to buy prepared horseradish, which is pre-ground and jarred. This assertive condiment is great for serving with beef or for adding a snappy flavor to shrimp cocktail sauce.
Beef tenderloin steak is also called filet or filet mignon. It is a very tender, boneless steak cut from the whole tenderloin.
Use evaporated milk to add a creamy texture and richness to dishes without adding fat. It is sold in cans and is shelf-stable for up to 6 months, making it a welcome addition to any pantry. Once open, evaporated milk should be stored in the refrigerator and used within 1 week. Be sure not to confuse evaporated milk with canned sweetened condensed milk, which contains sugar and is often used for desserts.
Our Steak Knives are perfect for cutting through steaks and chops with ease. They come in a set of four with a handy self-sharpening case for easy, safe storage.