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Beef with Parmesan Potatoes

Photo: Hector Manuel Sanchez
Prep time 15 mins
Other time 25 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • 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

  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.