If you're pinched for time, heat up pre-made refrigerated mashed potatoes and stir in some Parmesan cheese. Voila!

Steak Tips and Parmesan Potatoes

Prepare Parmesan Potatoes (recipe below); keep warm.

Season steak with salt and pepper. Add steak and flour to a gallon-size resealable plastic bag; seal bag and toss to coat.

Heat 2 tbsp. butter in a large skillet over medium-high heat. Shake excess flour off steak; add to skillet. Stir in thyme and garlic. Cook for 4 minutes or until steak is brown, turning once. Transfer steak to a platter; leave thyme and garlic in skillet.

Add wine, broth and Worcestershire sauce to skillet; bring mixture to a boil. Scrape up any brown bits in the bottom of the skillet. Gently boil until liquid is reduced by half.

Melt remaining 2 tbsp. butter; stir in cocoa. Add cocoa mixture and steak tips to skillet. Cook for 2 minutes or until heated through. 

Serve steak sips over Parmesan Potatoes. If desired, garnish with additional thyme. 

Parmesan Potatoes: Peel and quarter 1 lb. Hy-Vee russet potatoes. Cook in enough salted boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low. Add 3 tbsp. shredded parmesan cheese. Season to taste with Hy-Vee salt. Gradually beat in 3 tbsp. Hy-Vee whole milk to make mixture light and fluffy. Add additional milk, if needed.