Seared Argentine Beef with Potato Puree

Tender beef tenderloin pan-seared to perfection, served alongside a smooth, creamy potato puree and delicate steamed zucchini, ideal for a gentle meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Argentine
• Difficulty: Easy
• Cost: $8.57/serving

Dietary

• Low-Residue
• Nut-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• comfort food
• classic
• quick

Ingredients

• 1 pound beef tenderloin (trimmed)
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1.5 pound russet potatoes (peeled, cubed)
• 0.25 cup whole milk
• 2 tablespoon unsalted butter
• 2 zucchinis (small, peeled, sliced)

Instructions

1. Pat the beef tenderloin dry and season all sides with 3/4 teaspoon salt and 1/4 teaspoon ground black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 2 minutes.
3. Add the beef to the hot skillet and sear for 3-4 minutes per side for medium-rare, or longer to desired doneness. Remove from skillet and let rest for 5 minutes.
4. While beef cooks, place peeled and cubed russet potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce to medium and cook until very tender, about 10-12 minutes. Drain well.
5. Return potatoes to the saucepan. Add 1/4 cup whole milk, 2 tablespoons unsalted butter, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Mash until smooth and creamy.
6. In a separate pot, steam the peeled and sliced zucchini until very tender, about 5-7 minutes.
7. Slice the rested beef tenderloin. Serve immediately with the creamy potato puree and steamed zucchini.

Notes

Ensure the zucchini is cooked until very soft for easier digestion. For even milder flavor, omit pepper from the potato puree.

Nutrition (per serving)

• Calories: 548
• Protein: 43 g
• Carbohydrates: 34.3 g
• Fat: 28 g
• Fiber: 3.5 g
• Sodium: 679 mg
• Saturated Fat: 11.5 g
• Sugar: 4.2 g
• Cholesterol: 129 mg