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Photo: Hector Manuel Sanchez Photo by: Photo: Hector Manuel Sanchez

Beef with Parmesan Potatoes

Real Simple DECEMBER 2007

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Other:25 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 1,129
  • Calories from fat: 56%
  • Fat: 42g
  • Saturated fat: 17g
  • Cholesterol: 154mg
  • Sodium: 114mg
  • Carbohydrate: 28g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 44g

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Beef with Parmesan Potatoes recipe