Beef / Pork

Beef Tenderloin with Mashed Potatoes and Roasted Broccoli takes several minutes to prepare.

Beef Tenderloin with Mashed Potatoes and Roasted Broccoli takes several minutes to cook.

Beef Tenderloin with Mashed Potatoes and Roasted Broccoli makes 2 servings.

The ingredients for Beef Tenderloin with Mashed Potatoes and Roasted Broccoli are:

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

Here is how you make Beef Tenderloin with Mashed Potatoes and Roasted Broccoli:

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.

The nutritional information for Beef Tenderloin with Mashed Potatoes and Roasted Broccoli is:

• 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