Ingredients
Scale
- 1 1/2 pounds beef tenderloin, cut into medallions
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 teaspoons freshly ground black pepper
- Salt to taste
- 4 large russet potatoes, peeled and quartered
- 1/2 cup unsalted butter
- 1/2 cup whole milk (or cream for extra richness)
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Start by bringing a large pot of salted water to a boil. Add the quartered potatoes and cook until tender, about 20 minutes.
- While the potatoes are cooking, heat the olive oil in a large skillet over medium-high heat. Season the steak medallions with salt and freshly ground black pepper.
- Add the steak medallions to the skillet, searing each side for about 3-4 minutes, until they develop a nice crust and are cooked to your desired doneness. Transfer to a plate and cover with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds. Drizzle the garlic over the steak medallions.
- Drain the cooked potatoes and return them to the pot. Add the butter and milk, and mash until smooth and creamy. Season with salt and pepper to taste.
- Serve the steak medallions alongside the buttery mashed potatoes, garnishing with fresh chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Pepper Steak Medallions Buttery Mashed Potatoes, recipe, cooking, food
