Beef Tenderloin with Root Vegetables

🥘 Ingredients

• Parmesan cheese
  ½ cup
• beef demi-glace
  1 unit
• beef tenderloin steak
  1 lb
• black pepper
  1 tsp
• butter
  10 tbsp
• carrot
  8 oz
• cooking oil
  2 tsp
• creme fraiche
  4 tbsp
• olive oil
  4 tsp
• parsley
  1 oz
• parsnip
  8 oz
• potatoes
  12 oz
• red onion
  1 unit
• salt
  1 tsp

🍳 Cookware

• baking sheet
• medium pot
• medium pan
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrot and parsnip on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and mince red onion until you have 2 TBSP (4 TBSP for 4 servings). Finely chop parsley .

   carrot: 8 oz, parsnip: 8 oz, potatoes: 12 oz, red onion: 1 unit, parsley: 1 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 minutes to ⏱️ 25 minutes .

   olive oil: 4 tsp
3. 

   3

   Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Drain and return potatoes to pot. Mash with 1 TBSP butter (2 TBSP for 4 servings) and creme fraiche until smooth and creamy. Stir in Parmesan cheese and season with salt and black pepper . Keep covered off heat until ready to serve.

   butter: 10 tbsp, creme fraiche: 4 tbsp, Parmesan cheese: ½ cup, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

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

   5

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

   beef tenderloin steak: 1 lb, cooking oil: 2 tsp
6. 

   6

   Melt 1 TBSP plain butter in same pan over medium-low heat. Add minced onion and cook until softened, ⏱️ 1 minute . Stir in beef demi-glace , ¼ cup water (1⁄3 cup for 4 servings), and any resting juices from beef. Simmer until thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat. Stir in another 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, mashed potatoes, and beef between plates. Top beef with pan sauce and remaining parsley. Serve.

   beef demi-glace: 1 unit