Broiled Steaks with Parmesan-Sage Potatoes Recipe
- 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.
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
"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."
"Simple, yet elegant meal to serve to family & friends!"
"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!"
"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!"
"It was okay. The potatoes were really good. I'm going to keep that part of the recipe."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.