This recipe is apparently from the way-back machine, but I found it in my folder of recipes and decided to give it a whirl. It combines two things my family loves: beef and potatoes–yes we are that family.
The recipe is from the December 2007 issue of Real Simple, in case you were interested in going back and looking for it for your own records.
- Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest. Set aside.
- Season the beef with 1½ teaspoons salt and ½ teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Brown the beef on all sides, about 5 minutes.
- Transfer the beef to oven and roast, 18 to 20 minutes for medium-rare (internal temperature 125° F). Let rest for 5 minutes before slicing.
- Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer.
- Add 1 teaspoon salt and cook the potatoes until tender, about 15 minutes. Drain, divide among plates, and gently crush with a spoon to crack the skins.
- Drizzle the potatoes with the remaining 3 tablespoons of oil, ¼ teaspoon each salt and pepper, and Parmesan. Serve with the beef. Top with the parsley.
So how did it work for me? I thought it was great. It was so easy to make and the meat was so tender. My husband did the grocery shopping in preparation for this meal. He bought the beef tenderloin filets, I have no idea if that’s what this recipe called for or not, but it worked out fine.
I followed the directions pretty much to the letter, but, as a beginner-level chef, I was afraid to put my stainless steal pan into the over, so I transfered the beef to a cookie sheet lined with foil.
The potatoes took me slightly longer than 15 minutes to soften, but I was just using red skins. I had no idea how to find these particular type of potatoes.
I served it up with a side of canned green beans. No, I’m not kidding. I know, I know. But the base of the meal was fantastic and I would definitely make it again.