Beef With Parmesan Potatoes

0712beef-dish
Photo by Hector Manuel Sanchez
Beef With Parmesan Potatoes 3.5 10 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 1,129 calories
    • Calories 56 calories from fat
    • Fat 42 g
    • Sat Fat 17 g
    • Cholesterol 154 mg
    • Sodium 114 mg
    • Protein 44 g
    • Carbohydrate 0 g
    • Sugar 0 g
    • Fiber 0 g

Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest. Set aside.Season the beef with 1½ teaspoons salt and ½ teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Brown the beef on all sides, about 5 minutes.Transfer the beef 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 the potatoes until tender, about 15 minutes. Drain, divide among plates, and gently crush with a spoon to crack the skins.Drizzle the potatoes with the remaining 3 tablespoons of oil, ¼ teaspoon each salt and pepper, and Parmesan. Serve with the beef. Top with the parsley.

Ingredients

  1. Check 1/2 cup fresh flat-leaf parsley, chopped
  2. Check 1 tablespoon grated lemon zest
  3. Check 2 pounds beef tenderloin
  4. Check kosher salt and pepper
  5. Check 4 tablespoons olive oil
  6. Check 1 1/2 pounds medium Red Bliss potatoes
  7. Check 1/4 cup shaved Parmesan

Directions

  1. Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest. Set aside.
  2. Season the beef with 1½ teaspoons salt and ½ teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Brown the beef on all sides, about 5 minutes.
  3. Transfer the beef to oven and roast, 18 to 20 minutes for medium-rare (internal temperature 125° F). Let rest for 5 minutes before slicing.
  4. Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer.
  5. Add 1 teaspoon salt and cook the potatoes until tender, about 15 minutes. Drain, divide among plates, and gently crush with a spoon to crack the skins.
  6. Drizzle the potatoes with the remaining 3 tablespoons of oil, ¼ teaspoon each salt and pepper, and Parmesan. Serve with the beef. Top with the parsley.