Back to Broiled Steaks with Parmesan-Sage Potatoes

Print Options


Card Sizes

Broiled Steaks with Parmesan-Sage Potatoes Recipe

Broiled Steaks with Parmesan-Sage Potatoes Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 596 calories, 29g fat (19g saturated fat), 115mg cholesterol, 1355mg sodium, 38g carbohydrate (7g sugars, 5g fiber), 44g protein .

Reviews for Broiled Steaks with Parmesan-Sage Potatoes

Sort By :
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."

Loading Image

Wine Pairings

Full-Bodied Red Wine

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