Beef Tenderloin Steaks with Sautéed Potatoes

🛒Ingredients (Grocery List)

• 1 1/2 pounds Potatoes, peeled and cut into1/2-inch dice

• 5 tbsp Butter

• Salt

• 2 center-cut-Beef Tenderloin, tied, about1 pound each

• Pepper

• Watercress or Parsley sprigs for decorating

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 10 min

🥣Instructions

1. Slowly bring the Potatoes to a boil in a large saucepan of water, then drain. In a large skillet, melt 3 tablespoons of the Butter over medium-low heat. Add the Potatoes and cook, stirring occasionally, until golden brown on all sides, 20 to 30 minutes. Season with Salt and cover.

2. Meanwhile, in another large skillet, melt the remaining 2 tablespoons of Butter over medium-high heat. Add the steaks and cook until well browned on all sides and rare to medium rare, 4 to 8 minutes. Season with Salt and Pepper. Transfer the meat to a cutting board, remove the string, and let stand for 5 minutes.

3. Transfer the meat to a warmed platter and surround with the Potatoes. Decorate with the Watercress or Parsley, if desired, and serve.

💡Tips

• The “Chateaubriand” is a thick piece of Beef Tenderloin, averaging 1 pound.

• Try to cut the Potatoes in pieces of the same size so they cook evenly.

• Béarnaise Sauce is the classic accompaniment to Chateaubriand steak.