Seared Beef Tenderloin with Purple Potato Puree

Ingredients

• 2 steaks (6 oz each) beef tenderloin steaks
• 1 lb purple potatoes
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp chopped dill
• 1 to taste salt and pepper

Instructions

1. 1

   Peel and chop the 1 lb purple potatoes into 1-inch chunks. Place in a pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 12-15 minutes.

2. 2

   While potatoes cook, pat the 2 beef tenderloin steaks dry and season generously with salt and pepper. Heat the 1 tbsp olive oil in a skillet over high heat until shimmering.

3. 3

   Sear the steaks for 3-4 minutes per side for medium-rare, until a brown crust forms and the internal temperature reaches 130°F. Transfer to a plate and let rest while you finish the puree.

4. 4

   Drain the potatoes and return to the pot. Add the 2 tbsp butter and mash until smooth. Season with salt and pepper to taste, then fold in the chopped dill.

5. 5

   Serve the steaks over a generous scoop of the purple potato puree, spooning any resting juices over the top. Garnish with extra dill if desired.

Tools you’ll need

• large pot
• skillet
• potato masher
• chef's knife
• cutting board

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