Beef Tenderloin with Root Vegetables

🥘 Ingredients

• beef demi-glace
  1 tbsp
• beef tenderloin steak
  1 lb
• black pepper
  to taste
• butter
  6 tbsp
• carrot
  2 unit
• cooking oil
  1 tbsp
• creme fraiche
  1 tbsp
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• parsley
  ¼ cup
• parsnip
  1 unit
• potatoes
  1 lb
• red onion
  1 unit
• salt
  to taste

🍳 Cookware

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

1. 

   1

   potatoes red onion parmesan cheese creme fraiche beef tenderloin steak parsnip beef demi-glace carrot parsley olive oil cooking oil butter salt black pepper

   potatoes: 1 lb, red onion: 1 unit, parmesan cheese: ½ cup, creme fraiche: 1 tbsp, beef tenderloin steak: 1 lb, parsnip: 1 unit, beef demi-glace: 1 tbsp, carrot: 2 unit, parsley: ¼ cup, olive oil: 2 tbsp, cooking oil: 1 tbsp, butter: 6 tbsp, salt: to taste, black pepper: to taste
2. 

   2

   Preheat oven to 425 degrees. Wash and dry produce.
3. 

   3

   Trim, peel, and cut carrots and parsnip diagonally into ½-inch pieces. Dice potatoes into ½-inch pieces. Halve, peel, and mince onion until you have 2 tbsp. Finely chop parsley.
4. 

   4

   Toss carrots and parsnip on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.
5. 

   5

   Roast on top rack until golden brown and tender, ⏱️ 20 minutes .
6. 

   6

   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 .
7. 7

   Drain and return potatoes to pot. Mash with 1 tbsp butter and creme fraiche until smooth and creamy. Stir in parmesan cheese and season with salt and pepper.
8. 8

   Keep covered off heat until ready to serve.
9. 9

   While potatoes cook, melt 2 tbsp butter in a medium pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, ⏱️ 1 minutes .
10. 10

    Turn off heat and carefully transfer to a large bowl . Wipe out pan.
11. 11

    Pat beef tenderloin steak dry with paper towels and season all over with salt and pepper.
12. 12

    Heat a drizzle of cooking oil in pan used for butter over medium-high heat. Add beef and cook to desired doneness, ⏱️ 4 minutes per side.
13. 13

    Turn off heat; transfer to a plate to rest. Wash out pan.
14. 14

    Melt 1 tbsp butter in same pan over medium-low heat. Add minced onion and cook until softened, ⏱️ 1 minutes .
15. 15

    Stir in beef demi-glace, ¼ cup water, and any resting juices from beef. Simmer until thickened, ⏱️ 2 minutes . Turn off heat. Stir in another 1 tbsp butter; season with salt and pepper.
16. 16

    Add carrots, parsnip, and half the parsley to bowl with brown butter; toss to thoroughly coat.
17. 17

    Divide veggies, mashed potatoes, and beef between plates. Top beef with pan sauce and remaining parsley. Serve.