Ingredients
30 servings
Beef Tenderloin
30.0
whole
Russet Potatoes
15.0
pound(s)
Heavy cream
3.0
cup(s)
Butter
1.0
cup(s)
garlic cloves
10.0
whole
Salt (to taste)
3.0
tablespoon(s)
Pepper (to taste)
3.0
tablespoon(s)
Chives
1.0
bunch(es)
Steak Seasoning
0.5
cup(s)
Olive Oil
0.25
cup(s)
Cheese - Parmesan (Shredded)
1.0
cup(s)
Beer - Seltzer
60.0
can(s)
La Croix/ Soda
30.0
can(s)
Red Wine (750 ml)
5.0
bottle(s)
White Wine (750 ml)
5.0
bottle(s)
Horseradish
1.0
jar(s)
A-1 Sauce
1.0
jar(s)
Recipe Instructions
Peel, cut into quarters the russet potatoes, boil in generously salted water until soft (but no too soft) Drain and mix in bowl with cream, butter, salt and pepper. Top with chives
Let steak come to room temp, run with olive oil and steak rub (or just salt & pepper) Grill on hot skillet (if no charcoal restriction) to order, rare to med-rare (or medium for those crazy people)