Seared Tenderloin with Mashed Potatoes

Seared Tenderloin with Mashed Potatoes

Ingredients

**For the Tenderloin:**
– 1 pound beef or pork tenderloin
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon butter
– Fresh herbs for garnish (e.g., parsley or chives)

**For the Mashed Potatoes:**
– 4 large potatoes, peeled and diced
– 1/2 cup milk (or more if needed)
– 1/4 cup butter
– Salt and pepper to taste
– Fresh chives for garnish

Instructions

1. **Prepare the Potatoes:**
– Place the diced potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.

2. **Mash the Potatoes:**
– Drain the potatoes and return them to the pot. Add the milk and butter, and mash until smooth. Season with salt and pepper to taste. If needed, add more milk to achieve desired consistency. Keep warm.

3. **Prepare the Tenderloin:**
– Season the tenderloin with salt and pepper on all sides.
– Heat the olive oil in a large skillet over medium-high heat. Add the tenderloin and sear on all sides until browned, about 2-3 minutes per side.
– Reduce the heat to medium and add the minced garlic and butter to the skillet. Continue cooking the tenderloin, basting with the butter, until it reaches your desired level of doneness (about 5-7 minutes for medium-rare, depending on thickness).

4. **Rest and Slice:**
– Remove the tenderloin from the skillet and let it rest for 5-10 minutes before slicing. This helps retain the juices.

5. **Serve:**
– Slice the tenderloin into medallions and arrange them on a plate with a serving of mashed potatoes.
– Garnish with fresh herbs such as parsley or chives.
– Drizzle any remaining pan juices over the tenderloin slices for added flavor.