Argentine Tenderloin with Red Wine & Pepper Sauce and Mashed Potato Ghosts

INGREDIENTS:

• Argentine beef tenderloin
• Salt and freshly ground black pepper
• Olive oil

For the sauce:

• 1 cup red wine (Malbec recommended)
• 1 teaspoon whole peppercorns
• A pinch of sugar

For the mashed potato ghosts:

• 3 large potatoes, peeled and boiled
• 2 tbsp butter
• ½ cup warm milk
• Salt to taste
• Whole peppercorns (for the eyes 👀)

HOW TO:

1- Grill the tenderloins:
Season with salt and pepper. Grill over medium-high heat until browned outside and juicy inside. Let rest while you make the sauce.

2- Make the red wine & pepper sauce:
In a small pan, combine red wine, whole peppercorns, and sugar. Heat over medium until it lightly reduces and the alcohol evaporates. Keep warm.

3- Prepare the mashed potato ghosts:
Mash the boiled potatoes with butter, warm milk, and salt. Pipe them onto the steaks using a pastry bag to form little ghost shapes. Add two whole peppercorns for eyes.

4- Serve:
Spoon the red wine sauce around the steaks, top each with a mashed potato ghost, and serve immediately.