Beef Tenderloin Steaks on Potato Galettes with Must

Name: Beef Tenderloin Steaks on Potato Galettes with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 1/2 cup plus 1 tablespoon chopped shallots; 1/2 cup dry white wine; 2 cups chicken stock or canned low-salt chicken broth; 1 cup beef stock or canned beef broth; 1 12-ounce russet potato, peeled, grated, drained well; 1/2 cup fresh white breadcrumbs made from French bread; 2 tablespoons chopped fresh parsley; 3 tablespoons olive oil; 2 6-ounce beef tenderloin steaks (about 1 inch thick); 1 tablespoon coarse-grained mustard

Servings: persons

4 tablespoons (1/2 stick) unsalted butter
1/2 cup plus 1 tablespoon chopped shallots
1/2 cup dry white wine
2 cups chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
1 12-ounce russet potato, peeled, grated, drained well
1/2 cup fresh white breadcrumbs made from French bread
2 tablespoons chopped fresh parsley
3 tablespoons olive oil
2 6-ounce beef tenderloin steaks (about 1 inch thick)
1 tablespoon coarse-grained mustard

1
Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat.
2
Add 1/2 cup shallots and saute 4 minutes.
3
Add wine and boil 1 minute.
4
Add both stocks and boil until reduced to 2/3 cup, about 28 minutes.
5
(Sauce can be prepared 1 day ahead.
6
Cool slightly.
7
Cover and refrigerate.)
8
Preheat oven to 200F.
9
Mix potato, breadcrumbs, 1 tablespoon parsley and remaining 1 tablespoon shallots in medium bowl.
10
Sprinkle with salt and pepper.
11
Heat 2 tablespoons oil in large nonstick skillet over medium heat.
12
Mound potato mixture in skillet in 2 portions, dividing evenly.
13
Using metal spatula, press each into 5-inch oval.
14
Cook until bottom is brown and crisp, about 10 minutes.
15
Turn and cook until second side browns, about 5 minutes.
16
Transfer galettes to baking sheet.
17
Keep warm in oven.
18
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
19
Sprinkle steaks with salt and pepper.
20
Add to skillet; cook to desired doneness, about 4 minutes per side for medium-rare.
21
Transfer steaks to plate (do not clean skillet).
22
Add sauce to skillet and bring to boil, scraping up browned bits.
23
Mix in mustard.
24
Remove from heat.
25
Add remaining 2 tablespoons butter and whisk just until melted.
26
Place potato galettes on plates.
27
Top each with 1 steak.
28
Spoon sauce over.
29
Sprinkle with remaining 1 tablespoon parsley and serve.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) unsalted butter, 1/2 cup plus 1 tablespoon chopped shallots, 1/2 cup dry white wine, 2 cups chicken stock or canned low-salt chicken broth, and more.

Yes, Beef Tenderloin Steaks on Potato Galettes with Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin Steaks on Potato Galettes with Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions