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Credit: Hector Manuel Sanchez

Recipe Summary

prep:
15 mins
additional:
25 mins
total:
40 mins
Yield:
Makes 4 servings
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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. 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.

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Nutrition Facts

1129 calories; calories from fat 56%; fat 42g; saturated fat 17g; cholesterol 154mg; sodium 114mg; carbohydrates 28g; protein 44g.
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