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Beef Tenderloin with Chipotle Mashed Pot




Source of Recipe


Heidi


List of Ingredients




Beef Tenderloin with Chipotle Mashed Potatoes

4
sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty
Aluminum Foil

4
beef tenderloin steaks (4 to 6 oz. each), 1-inch thick

2
tablespoons chopped shallots

1
tablespoon olive oil

1
tablespoon soy sauce

1
tablespoon whole grain Dijon mustard

2
teaspoons green peppercorns in brine, drained and chopped

2
teaspoons dried steak seasoning

1
package (1 lb. 4 oz.) fresh refrigerated mashed potatoes or 2 2/3
cups prepared mashed potatoes

1 1/2
to 2 teaspoons minced canned chipotle chilies

1/4
cup chopped fresh cilantro




Recipe



PREHEAT oven to 450°F or preheat grill to medium-high.

CENTER one steak on each sheet of Reynolds Wrap Everyday 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