Some days all you need is a little steak and potatoes. Make sure the steak is top quality, the bacon is salty and the garlic is roasted.

We thought we would round out the week with a delicious tenderloin. The secret here is to cook the steak perfectly. Follow the directions and cook time exactly and always allow the meat to rest. Rest as long as you cook is always a good rule to follow.

And please join me in the comments below, I read every comment and love to hear how it went! Also, don't forget to post your dinner on your Instagram stories and tag @everything.anna so we can repost.

For gluten free, this recipe is ideal, as it is 100% gluten free, just double check the tenderloin with your butcher. And the wine.

For vegetarian, I suggest replacing the tenderloin with firm tofu cut into large flat 1-inch thick squares. Firm tofu is ideal in a grillpan, because it holds its shape and gets nicely smoky. You can also wrap with tempeh bacon before cooking. Reduce red wine with Dijon, season with salt and pepper as a sauce.

Styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • Serves 4Servings


Beef tenderloin

  • 4 (5-ounce) beef tenderloins
  • 4 strips bacon

  • Coarse salt and freshly ground pepper, to season
  • 1/2 cup dry red wine
  • 1 tablespoon Dijon mustard

Garlic potato mash

  • 2 pounds (6 medium) russet potatoes, peeled and cubed

  • 1 cup warm milk
  • 2 tablespoons salted butter

  • 1 head garlic

  • Coarse salt and freshly ground pepper, to season


For potatoes, cut tops off garlic head drizzle with olive oil, wrap in foil and and bake at 400°F for 30 minutes; set aside. Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain and return to pot. Squeeze roasted garlic from head into potatoes. Add milk, butter, salt and pepper and mash until smooth. Cover with lid to keep warm.

Meanwhile, place bacon in saucepan filled with cold water; bring to simmer over medium heat for 5 minutes. Drain on paper towel. Pat tenderloin dry; wrap bacon around and tie with twine. Season with salt and pepper. Heat large cast iron skillet over high heat until smoky. Place tenderloin with bacon side to grill and cook 2 to 3 minutes on all sides. Turn on flat side and cook 2 to 3 minutes longer per side. Remove from heat and rest for 20 minutes.

Add red wine to same skillet and cook 5 minutes or until reduced in half. Swirl in Dijon. Place beef on plate with potatoes and drizzle with hot reduction. 

If you're wondering about your steak getting cold, the resting is very important for all cooked meats especially steak. Keep your potatoes and wine reduction as hot as possible, pour over steak and serve immediately.