Another great recipe from the Wall Street Journal by chef Dave Beran. This produces perfectly rested steak and the creamiest mashed potato that ever existed. Enjoy of an evening with a great glass of red wine. This only takes about 30 minutes but tastes like you spent all day slaving over the stove. (Serves 4)
- 4 (8-ounce) beef tenderloins
- Kosher salt and crushed black peppercorns
- 4 medium Yukon gold potatoes, peeled and sliced into ½-inch coins
- 8 tablespoons butter, cut in pieces, plus 3 tablespoons
- 1½ cups heavy cream
- 2 cups milk
- 3 tablespoons grapeseed oil
- 3 sprigs thyme
- 2 cloves garlic, peeled
- 1 shallot, thinly sliced
- 6 button mushrooms, sliced
- 2 tablespoons Cognac
- ½ cup crème fraîche
- Generously salt steaks and press at least 3 tablespoons crushed peppercorns all over surface. In a medium pot over medium-high heat, combine potatoes, cream and enough milk to cover. Simmer until potatoes are tender, about 20 minutes. Drain potatoes, reserving cooking liquid.
- Use an electric beater to whip potatoes with ½ cup cooking liquid until smooth, 30 seconds. Whip in 8 tablespoons butter until airy, 1-2 minutes. If dense, whip in more liquid. Season with salt.
- Heat oil in a large sauté pan over medium-high heat. Lay in meat and sear until both sides brown, about 6 minutes total. Remove meat from pan and let rest 5 minutes. Set pan over medium heat. Once hot, return steaks and finish cooking, flipping often, until medium-rare, 3-5 minutes. Let rest 10 minutes.
- Pour fat out of pan but don’t wipe it clean. Set over medium heat and add remaining butter, thyme, garlic, shallots and a large pinch of crushed peppercorns. Sauté until shallots soften, 3 minutes. Add mushrooms and sauté until lightly caramelized, about 3 minutes. Increase heat to medium-high and add Cognac. Simmer to cook off alcohol, 1-2 minutes. Discard herbs and garlic. Season with salt. Off heat, stir in crème fraîche.
- Distribute potatoes among four plates. Top with tenderloins and spoon on sauce.
- Enjoy and thank me later!