- 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
- calories 1,129
- caloriesfromfat 56 %
- fat 42 g
- satfat 17 g
- cholesterol 154 mg
- sodium 114 mg
- carbohydrate 28 g
- fiber 0 g
- sugars 0 g
- protein 44 g
How to Make It
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.