Beef Tenderloin with Brown Butter Roasted Veggies

🥘 Ingredients

• beef demi-glace
  2 unit
• beef tenderloin filets
  20 oz
• butter
  6 tbsp
• carrots
  6 unit
• milk
  6.75 oz
• olive oil
  4 tsp
• paper towels
• parmesan cheese
  ½ cup
• parsley
  ¼ oz
• parsnip
  2 unit
• pepper
• salt
• shallot
  1 unit
• vegetable oil
  1 tsp
• water
• yukon gold potatoes
  24 oz

🍳 Cookware

• baking sheet
• medium pot
• strainer
• potato masher
• medium pan
• large bowl

1. 

   1

    Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice yukon gold potatoes into ½-inch pieces. Peel and cut carrots and parsnip into ½-inch pieces on a diagonal. Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Pick parsley leaves from stems; discard stems and finely chop leaves.

   yukon gold potatoes: 24 oz, carrots: 6 unit, parsnip: 2 unit, shallot: 1 unit, parsley: ¼ oz
2. 

   2

    Toss carrots and parsnip on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper . Roast on top rack until golden brown and tender, ⏱️ 20-25 minutes .

   olive oil: 4 tsp, salt, pepper
3. 

   3

    Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about ⏱️ 15 minutes . Drain in a strainer and return to pot. Mash with potato masher and 1 TBSP butter and ¼ cup milk . (TIP: Add more milk, as necessary, until smooth and creamy.) Stir in parmesan cheese and season with salt and pepper. Cover to keep warm.

   water, butter: 6 tbsp, milk: 6.75 oz, parmesan cheese: ½ cup
4. 

   4

    While potatoes cook, melt 2 TBSP butter (3 TBSP for 4 servings) in a medium pan , preferably nonstick, over medium-high heat. Cook, stirring frequently, until butter is foamy on top and flecked with amber brown bits, ⏱️ 1-2 minutes . Turn off heat and transfer to a large bowl . Wipe out pan.
5. 

   5

    Pat beef tenderloin filets dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in pan used for butter over medium-high heat. Add beef to pan and cook to desired doneness, ⏱️ 4-7 minutes per side. Turn off heat; transfer to a plate to rest. Wash out pan.

   beef tenderloin filets: 20 oz, paper towels, vegetable oil: 1 tsp
6. 

   6

    Melt 1 TBSP plain butter in same pan over medium-low heat. Add minced shallot and cook until softened, ⏱️ 1 minutes . Stir in beef demi-glace , ¼ cup water (⅓ cup for 4 servings), and any resting juices from beef. Simmer until thickened, ⏱️ 2-3 minutes . Turn off heat. Stir in 1 TBSP plain butter; season with salt and pepper. Add carrots, parsnip, and half the parsley to bowl with brown butter; toss to thoroughly coat. Divide veggies, potatoes, and beef between plates. Top beef with sauce and remaining parsley.

   beef demi-glace: 2 unit