Beef with Parmesan Potatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1/2 cup fresh flat-leaf parsley, chopped |
1 tablespoon grated lemon zest |
2 pounds beef tenderloin |
kosher salt and pepper |
4 tablespoons extra-virgin olive oil |
1 1/2 pounds medium red bliss potatoes |
1/4 cup shaved parmesan |
Directions:
1. Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest; set aside. Season the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Transfer to oven and roast, 18 to 20 minutes for medium-rare (internal temperature 125° F). Let rest for 5 minutes before slicing. Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain and divide among plates. Gently crush the potatoes with a spoon to crack the skins. Drizzle with the remaining oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the Parmesan. Serve with the beef. Top with the parsley.
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