Sunday's Southwestern Tenderloin Steaks

We had our own little special dinner Sunday night with Beef Tenderloin filets that had a rub of brown sugar, salt, paprika, chili powder, and pepper. The rubbed steaks were cooked in a skillet with olive oil until done to medium rare. The steaks were kept warm while a sauce was made in the same skillet with garlic and tomato paste cooked briefly and then deglazed with port wine. The port was allowed to reduce before some beef broth and Worcestershire sauce were stirred in and simmered. The sauce was finished with some butter whisked in at the end until melted and seasoned with salt and pepper. The sauce was also set aside and kept warm.

The steak was served with sauteed spinach and tomatoes and Chipotle Potatoes. The potatoes were Yukon gold potatoes that were boiled until tender and mashed with buttermilk, chives, butter, and minced chipotle peppers.

This was a superb dinner with wonderful flavors and textures. The potates were tangy with the buttermilk and smoky, spicy with the Chipotle peppers and just delicious. The steak was cooked perfectly and complemented by the slightly sweet port wine sauce and the texture and freshness of the spinach and tomatoes was just right.