Rating: 3.5 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Sara Quessenberry

Gallery

Credit: Hector Manuel Sanchez

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest. Set aside.

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  • 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.

Nutrition Facts

1129 calories; calories from fat 56%; fat 42g; saturated fat 17g; cholesterol 154mg; sodium 114mg; protein 44g.
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