Grilled Tenderloin with Potato Puree
- 4 cups peeled and medium-diced potatoes
- Six 6-to-7-ounce center cut tenderloins
- Salt and freshly ground black pepper
- 1/4 cup clarified or drawn butter
- 1/2 stick unsalted butter, at room temperature
- 1 teaspoon ground white pepper
- Vegetables and sauce of choice, for serving
Bring a large pot with 8 cups water to a boil over high heat. Once the water is boiling, add the potatoes and cook until fork soft, 12 to 15 minutes. Once cooked, remove the pot from the stove, drain the potatoes into a colander and allow to completely drain.
While the potatoes are cooking, preheat a grill to 350 degrees F. Sprinkle the steaks with salt and black pepper, and begin cooking on the grill. Cook the first side 2 to 3 minutes, then flip to the second side and cook another 2 to 3 minutes. After the second side is cooked, flip back to the first side, cook 2 to 3 more minutes and then finish on the second side for a final 2 to 3 minutes for medium-rare to medium. This "four side" cooking will result in evenly grilled and cooked steaks. After the final cooking, remove from the grill and spoon the clarified butter over the steaks. Allow to rest until serving, 3 to 5 minutes. The butter will help the steaks stay at the present grilled temperature.
To finish, add the drained potatoes to a mixer fitted with a whisk attachment and whisk until the potatoes are broken down, 1 to 2 minutes. Add the room temperature butter, 1 tablespoon salt and the white pepper, and finish mixing on high speed until smooth, 4 to 5 minutes. Taste and add additional seasoning if preferred.
Serve the steaks with the potatoes and vegetables and sauce of choice.
Recipe courtesy of Robert Irvine's eat! Robert Irvine's nosh, All rights reserved 2012
Recipe courtesy of Paul Young