Broiled Steaks with Parmesan-Sage Potatoes Recipe
Broiled Steaks with Parmesan-Sage Potatoes Recipe photo by Taste of Home

Broiled Steaks with Parmesan-Sage Potatoes Recipe

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This five-star meal would likely cost you around $25 in a restaurant, and that’s without the tip! Serve this to guests, and they’re sure to personally thank the chef. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Broil: 15 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Broil: 15 min.
MAKES: 4 servings


  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon salt, divided
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried sage leaves, divided
  • 4 beef tenderloin steaks (6 ounces each)
  • 1 large onion, halved and thinly sliced
  • 2 tablespoons butter
  • 2 teaspoons brown sugar
  • 1 package (24 ounces) refrigerated mashed potatoes
  • 1/2 cup shredded Parmesan cheese

Nutritional Facts

1 steak with 2/3 cup potatoes and 2 tablespoons onion equals 596 calories, 29 g fat (19 g saturated fat), 115 mg cholesterol, 1355 mg sodium, 38 g carbohydrate, 5 g fiber, 44 g protein.


  1. In a large resealable plastic bag, combine the paprika, pepper, 1/2 teaspoon salt, sugar, garlic powder and 1/4 teaspoon sage. Add steaks, two at a time, and shake to coat.
  2. Broil steaks 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Meanwhile, in a large skillet, saute onion in butter until tender. Add brown sugar and remaining salt; saute 1 minute longer.
  4. In a small microwave-safe bowl, combine the potatoes, cheese and remaining sage. Microwave, uncovered, on high for 2-3 minutes or until heated through. Serve with steaks and onion. Yield: 4 servings.
Originally published as Broiled Steaks with Parmesan-Sage Potatoes in Simple & Delicious December/January 2011, p9

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Sep. 30, 2012

"Loved this ! the steak was tender and yummy. I even tried the potatoes. I had never bought store made, but this was a nice way to spice them up and make them good. I may try just doing this with homemade potatoes as well."

Reviewed Feb. 26, 2012

"Simple, yet elegant meal to serve to family & friends!"

Reviewed Nov. 21, 2011

"I had never eaten beef tenderloin, much less cooked it, but wanted to try something different. The meat is very expensive, but fortunately a local butcher sales it for half the price of the out-of-state steaks in the grocery store. The first time I followed the recipe and while it was very tender, it was way to spicy for our taste. I have since cut the seasonings in half and we absolutely love it. I haven't tried the potato recipe because I make homemade mashed potatoes and also I don't like sage. Sometimes we slice it and make cheese steak sandwiches with provolone cheese and mayonaise in a toasted sub roll - also very delicious. We have made this many times and will continue to do so. Thanks for sharing this recipe!"

Reviewed Apr. 6, 2011

"This was a flavorful and easy recipe for tenderloin steaks. I did cut the spices and seasonings back by about 1/2 because our steaks were a little smaller than the recipe calls for (and I really wanted the sauteed onions to stand out) It only took about 9-10 minutes broiling on either side to reach a nice 'medium' stage. Very moist! My family LOVED it! I haven't tried the mashed potato part of the recipe yet, but this recipe is well worth a try just for the steak alone!"

Reviewed Dec. 21, 2010

"It was okay. The potatoes were really good. I'm going to keep that part of the recipe."

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