Beef Tenderloin with Chipotle Mashed Potatoes

4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
4 beef tenderloin steaks (4 to 6 oz. each), 1–inch thick
2 tablespoons chopped shallots
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon whole grain Dijon mustard
2 teaspoons green peppercorns in brine, drained and chopped
2 teaspoons dried steak seasoning
1 package (1 lb. 4 oz.) fresh refrigerated mashed potatoes or 2 2/3 cups prepared mashed potatoes
1 1/2 to 2 teaspoons minced canned chipotle chilies
1/4 cup chopped fresh cilantro

PREHEAT oven to 450°F or preheat grill to medium-high.
CENTER one steak on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine shallots, olive oil, soy sauce, mustard, peppercorns and steak seasoning. Brush both sides of each steak with mixture. Combine mashed potatoes, chilies and cilantro. Spoon one-fourth of potatoes next to each steak.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 15 to 19 minutes on a cookie sheet in oven OR
GRILL 8 to 10 minutes in covered grill.
SPOON sauce over steak before serving.

THE REYNOLDS KITCHENS TIP: Chipotle chilies canned in a spicy tomato-based sauce are available at Latin American markets, specialty foods stores and some supermarkets. For more flavor, make packets and refrigerate to marinate 15 minutes before cooking.

Source: www.reynoldskitchen.com