Ingredients:

• 4 beef tenderloin steaks (about 8 oz each)

• 2 cups buttermilk

• 2 cups all-purpose flour

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and black pepper, to taste

• Vegetable oil for frying

Instructions:

1. Marinate the Steaks:

• Place the tenderloin steaks in a shallow dish and pour buttermilk over them. Let them marinate in the refrigerator for at least 4 hours or overnight.

1. Prepare the Coating:

• In a bowl, mix flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.

1. Coat and Fry:

• Remove steaks from buttermilk, allowing excess to drip off.

• Dredge each steak in the seasoned flour mixture, ensuring an even coating.

• Heat vegetable oil in a large skillet over medium-high heat. Fry the steaks for 3-4 minutes on each side until golden brown and cooked to your desired level of doneness.

1. Rest and Serve:

• Place the fried steaks on a wire rack to allow excess oil to drain.

• Let them rest for a few minutes before serving.

Potatoes:

Ingredients:

• 4 large Yukon Gold potatoes, peeled and cut into chunks

• 4 tablespoons unsalted butter

• 1/2 cup heavy cream

• Salt and white pepper, to taste

• Chives for garnish

Instructions:

1. Boil and Mash Potatoes:

• Boil the potato chunks until fork-tender. Drain and return them to the pot.

• Mash the potatoes with butter and heavy cream until smooth and creamy.

1. Season and Garnish:

• Season the mashed potatoes with salt and white pepper, adjusting to taste.

• Garnish with chopped chives.

Assembly:

1. Plate the Dish:

• Place a generous portion of the creamy mashed potatoes on each plate.

1. Top with Country Fried Steak:

• Carefully place a country fried steak on top of the mashed potatoes.

1. Garnish and Serve:

• Garnish the plate with additional chives or fresh herbs.

1. Optional Sauce:

• Consider serving with a simple pan sauce made from the pan drippings, a touch of beef broth, and a splash of red wine.