Beef Tenderloin with Mashed Potatoes and Roasted Broccoli

Beef Tenderloin with Mashed Potatoes and Roasted Broccoli
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Beef Tenderloin with Mashed Potatoes and Roasted Broccoli calories by ingredient
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Introduction

Preparation Time: 40 minutes Preparation Time: 40 minutes
Number of Servings: 2

Ingredients

    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

Directions

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into -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 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.

TAGS:  Beef/Pork |

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