Preparation Time: 20 Minutes
Serves: 4 People
Cooking Time: 45 minutes
Ingredients:
- 4 Tenderloin steaks, 1 to 1½” thick
- 4 Tbsp. Victoria Taylor’s Kansas City Seasoning
- 4 Heads Garlic
- 8 Tbsp. Olive Oil, divided
- Salt & Pepper to taste
For Garlic Mashed Potatoes:
- 2 Pounds Red Bliss Potatoes
- 6 cloves peeled garlic
- 4 Tbsp. Butter
- ¾ to 1 cup Milk
Roasted garlic
Prepare the grill for cooking with medium to high heat. Slice the tops off each of the heads of garlic to expose the cloves. Place each garlic head on a separate piece of foil and drizzle 1 Tbsp. olive oil on each head. Use the foil to make loose pouches around the garlic. Transfer the garlic pouches to the grill over medium to high heat and cover the grill. Roast the garlic for 30 to 35 minutes.
Garlic Mashed Potatoes
Boil the red potatoes (unpeeled) with 6 cloves of peeled garlic for 25 minutes. Drain the potatoes and garlic and return to the pan. Mash the potatoes by hand adding the butter, milk and salt & pepper to taste.
Steaks
Prepare each steak by rubbing with 1 Tbsp. olive oil and 1 Tbsp. Kansas City Seasoning. Grill over medium to high heat for 8-10 minutes on the first side and 6-8 minutes on the second side for medium rare.
Serve the steaks on a bed of garlic-mashed potatoes accompanied by the roasted garlic. Complete the feast with a seasonal green vegetable.
