Soy-Ginger Tenderloin Steaks With Kimchi Mash
Juicy beef tenderloin and creamy potatoes mixed with pungent kimchi make a Koreaninspired fusion meal that’s as special as it is tasty. Serve with crisp stir-fried vegetables.
HANDS-ON TIME: 25 minutes
TOTAL TIME: 25 minutes
In shallow dish, stir together soy sauce, ginger, sugar, sesame oil and green onions. Add steaks, turning to coat; let stand for 15 minutes. Kimchi Mash: Meanwhile, in saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and return to pot. Shaking pan, dry over low heat, about 1 minute. Rice or mash potatoes until smooth; mash in milk and butter. Stir in kimchi; keep warm. Meanwhile, pat steaks dry, discarding marinade. In nonstick skillet, heat oil over medium-high heat; cook steaks, turning once, until medium-rare, about 8 minutes. Serve with kimchi mash. PER SERVING: about 461 cal, 39 g pro, 20 g total fat (11 g sat. fat), 27 g carb (3 g dietary fibre, 4 g sugar), 111 mg chol, 764 mg sodium, 862 mg potassium. % RDI: 5% calcium, 39% iron, 12% vit A, 30% vit C, 10% folate.
MAKES: 4 servings
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