Spring Mashed Potatoes with Beef Medallions and Shallot-Thyme Sauce
INGREDIENTS
- 3 Tbsp olive oil, divided
- 4 beef tenderloin steaks, 2 inches thick, sliced in half width-wise to make 8 smaller medallions
- Salt and pepper
- 4 oz package of Idahoan® Buttery Selects® Mashed Potatoes, prepared to package directions
- ½ cup leeks, cleaned and sliced thin
- 1 clove garlic, minced
- ½ head small savoy cabbage, cored and thinly sliced
- 1 Tbsp olive oil
- 1½ Tbsp shallots, minced
- 2 Tbsp all-purpose flour
- 2 cups low sodium beef broth
- 2 tsp Dijon mustard
- 2 tsp fresh thyme, minced, plus more for garnish
- 1 tsp butter
INSTRUCTIONS
- Heat 2 Tbsp olive oil in a large sauté pan over medium heat. Add the beef in a single layer, cooking on each side until seared golden brown. You may need to work in batches to not overcrowd the pan, cooking each batch about 2 minutes per side.
- Remove from the pan and season with salt and pepper. Cover and keep warm. Reserve pan and drippings to make the sauce (below).
- In another small skillet, preheat the remaining 1 Tbsp of olive oil to medium-high heat. Add the leeks and garlic and cook for 1 minute. Stir in the cabbage and continue to cook just until slightly soft. Gently combine into the potatoes.
- In the same pan used for the steaks, heat 1 Tbsp of olive oil over medium-high heat. Add shallots and sauté for about 4 minutes.
- Reduce heat, whisk in the flour and stir for 20 seconds. Gradually pour in the broth, whisking as you add a bit at a time until the sauce thickens slightly.
- Stir in the mustard and the thyme. Remove from the heat and stir in 1 Tbsp butter. Adjust seasonings if needed.
- Plate potatoes next to two steak medallions and drizzle steaks with sauce.
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