Frying pan, Stovetop, Peeler, Pot (small)
Peel & dice the potato.
Add the potato to a pot of water. Bring it to a boil, salt the water & cook for 15 minutes, or until potato is fork-tender.
Meanwhile, bring butter to room temperature. Wash & mince the parsley. Mix & mash the parsley into 2/3 of the butter (reserving some for the potatoes). Season with salt & pepper. You've made parsley butter!
Once the potatoes are cooked, drain them. Pour them into a mixing bowl.
Add milk, rest of the butter, salt & pepper to the potato. Mash with fork or potato masher until you have a smooth & silky purée.
Heat a drizzle of oil or pat of butter in a pan over medium-high heat. Cook the tenderloin to your preferred level of doneness. Remove it from heat & let it rest for 2 min. Slice & serve over the purée, topped with a dab of parsley butter.
Average estimated amount for one serving
On average, one serving of the recipe "Beef Tenderloin & Potato Purée" contains 644 Energy, 31 g of Fat, 46 g of Carbohydrates, 48 g of Protein.