- 4
Ingredients
- 1/2 cup fresh flat-leaf parsley, chopped
- 1 Tbsp grated lemon zest
- 2 lbs beef tenderloin
- Kosher salt and pepper
- 4 Tbsp extra virgin olive oil
- 1-1/2 lbs medium Red Bliss potatoes
- 1/4 cup shaved Parmesan
Preparation
Step 1
Heat oven to 400 degrees. In a small bowl, combine the parsley and lemon zest; set aside. Season the beef with 1-1/2 tsp salt and 1/2 tsp pepper. Heat 1 Tbsp of the oil in an ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 5 min. Transfer to the oven and roast, 18-20 min for medium-rare (internal temperature 125 degrees). Let rest for 5 min before slicing.
Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer. Add 1 tsp salt and cook until tender, about 15 min. Drain and divide among plates. Gently crush the potatoes with a spoon to crack the skins. Drizzle with the remaining oil, 1/4 tsp salt, 1/4 tsp pepper, and the Parmesan. Serve with the beef. Top with the parsley.