Beef Tenderloin with Mashed Potatoes and Roasted Broccoli

10 oz Yukon gold potatoes (about 2 medium)
2 tbsp sour cream
2 tbsp whipped light butter, divided
8 oz broccoli florets, raw (about 1-1/3 cups)
2 tsp olive oil
10 oz beef tenderloin steak
1 tsp vegetable oil
1 tbsp balsamic vinegar
1/2 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.