Frying pan, Stovetop, Peeler, Pot (small), Knife
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 heat. Add the tenderloin. Cook for 5-7 min on each side, or until done to your liking. Remove it from heat & let it rest for 2 min. Slice & serve over the purée, topped with a dab of parsley butter.
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Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Beef Tenderloin & Potato Purée" contains 726 Energy, 34 g of Fat, 46 g of Carbohydrates, 63 g of Protein, 5 g of Fiber.