Beef Tenderloin with Mashed Potatoes and Roasted Broccoli
- Number of Servings: 2
Ingredients
10 oz Yukon gold potatoes (about 2 medium) 2 tbsp sour cream 2 tbsp whipped light butter, divided8 oz broccoli florets, raw (about 1-1/3 cups) 2 tsp olive oil 10 oz beef tenderloin steak1 tsp vegetable oil 1 tbsp balsamic vinegar1/2 tsp beef base (Better than Bouillon brand)1/4 cup water
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces (no need to peel). If necessary, cut broccoli florets into 1-inch pieces.
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream, half the chives, and 1 tbsp butter. Mash, adding splashes of reserved cooking liquid as needed, until smooth and creamy; season with salt and pepper, as desired. Cover to keep warm.
While potatoes cook, toss broccoli on a baking sheet and drizzle with 2 tsp of olive oil, and salt and pepper, as desired. Roast, tossing halfway through, until browned and slightly crispy, 15-20 minutes.
Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat 1 tsp of vegetable oil in a large pan over medium-high heat. Add beef and cook until a crust begins to form, 4-7 minutes per side. Remove from heat; set beef aside to rest. Wipe out pan.
Add the vinegar and 1/4 cup water to same pan over medium-high heat. Dissolve beef base in liquid and bring to a simmer. Cook until thickened, 2-3 minutes. Remove from heat and stir in 1 tbsp butter. Season with salt and pepper, as desired.
Divide beef, broccoli, and potatoes between plates. Drizzle beef with sauce. Garnish potatoes with dried chives, if desired.
Makes 2 servings.
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream, half the chives, and 1 tbsp butter. Mash, adding splashes of reserved cooking liquid as needed, until smooth and creamy; season with salt and pepper, as desired. Cover to keep warm.
While potatoes cook, toss broccoli on a baking sheet and drizzle with 2 tsp of olive oil, and salt and pepper, as desired. Roast, tossing halfway through, until browned and slightly crispy, 15-20 minutes.
Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat 1 tsp of vegetable oil in a large pan over medium-high heat. Add beef and cook until a crust begins to form, 4-7 minutes per side. Remove from heat; set beef aside to rest. Wipe out pan.
Add the vinegar and 1/4 cup water to same pan over medium-high heat. Dissolve beef base in liquid and bring to a simmer. Cook until thickened, 2-3 minutes. Remove from heat and stir in 1 tbsp butter. Season with salt and pepper, as desired.
Divide beef, broccoli, and potatoes between plates. Drizzle beef with sauce. Garnish potatoes with dried chives, if desired.
Makes 2 servings.
Nutritional Info Amount Per Serving
- Calories: 588.4
- Total Fat: 39.1 g
- Cholesterol: 111.7 mg
- Sodium: 322.0 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 4.1 g
- Protein: 32.3 g
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