Beef Tenderloin with Chipotle Mashed Potatoes
Beef Tenderloin with Chipotle Mashed Potatoes from the Reynolds site!
sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
beef tenderloin steaks (4 to 6 oz. each), 1–inch thick
tablespoons chopped shallots
tablespoon olive oil
tablespoon soy sauce
tablespoon whole grain Dijon mustard
teaspoons green peppercorns in brine, drained and chopped
teaspoons dried steak seasoning
package (1 lb. 4 oz.) fresh refrigerated mashed potatoes or 2 2/3 cups prepared mashed potatoes
to 2 teaspoons minced canned chipotle chilies
cup chopped fresh cilantro
PREHEAT oven to 450°F or preheat grill to medium-high.
CENTER one steak on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine shallots, olive oil, soy sauce, mustard, peppercorns and steak seasoning. Brush both sides of each steak with mixture. Combine mashed potatoes, chilies and cilantro. Spoon one-fourth of potatoes next to each steak.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 15 to 19 minutes on a cookie sheet in oven
OR GRILL 8 to 10 minutes in covered grill.
SPOON sauce over steak before serving.
THE REYNOLDS KITCHENS TIP: Chipotle chilies canned in a spicy tomato-based sauce are available at Latin American markets, specialty foods stores and some supermarkets. For more flavor, make packets and refrigerate to marinate 15 minutes before cooking.
Number of Servings: 4