Beef Tenderloin with Brown Butter Roasted Veggies

🥘 Ingredients

• beef demi-glace
  1 tbsp
• beef tenderloin filets
  1 lb
• butter
  5 tbsp
• carrots
  1 lb
• milk
  ¼ cup
• olive oil
  2 tbsp
• parmesan cheese
  ⅓ cup
• parsley
  1 unit
• parsnip
  1 unit
• shallot
  2 tbsp
• vegetable oil
  1 tbsp
• water
  ¼ cup
• yukon gold potatoes
  1 lb

🍳 Cookware

• baking sheet
• medium pot
• medium nonstick 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. Pick parsley leaves from stems; discard stems and finely chop leaves.

   yukon gold potatoes: 1 lb, carrots: 1 lb, parsnip: 1 unit, shallot: 2 tbsp, parsley: 1 unit
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: 2 tbsp
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, ⏱️ 15 minutes . Drain and return to pot. Mash with butter and milk . Stir in parmesan cheese and season with salt and pepper. Cover to keep warm.

   butter: 5 tbsp, milk: ¼ cup, parmesan cheese: ⅓ cup
4. 

   4

   While potatoes cook, melt 2 tbsp of the remaining butter in a medium nonstick pan 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: 1 lb, vegetable oil: 1 tbsp
6. 

   6

   Melt 1 tbsp of the remaining butter in same pan over medium-low heat. Add minced shallot and cook until softened, ⏱️ 1 minute . Stir in beef demi-glace , water , and any resting juices from beef. Simmer until thickened, ⏱️ 2-3 minutes . Turn off heat. Stir in remaining 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: 1 tbsp, water: ¼ cup