Beef Tenderloin with Brown Butter Veggies

• Toss carrots and parsnip on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

• Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15 minutes. • Drain and return potatoes to pot. Mash with 1 TBSP butter and ¼ cup milk (be sure to measure) until smooth and creamy. TIP: If necessary, add more milk a splash at a time. • Stir in Parmesan and season with salt and pepper. • Keep covered off heat until ready to serve.

• While potatoes cook, melt 2 TBSP butter (3 TBSP for 4 servings) in a medium, preferably nonstick, pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1-2 minutes. • Turn off heat and carefully transfer brown butter to a large bowl. Wipe out pan.

• Pat beef* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in same pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a plate to rest. Wash out pan.

• Melt 1 TBSP plain butter in same pan over medium-low heat. Add minced shallot and cook until softened, 1 minute. • Stir in demi-glace, ¼ cup water (1⁄3 cup for 4 servings), and any resting juices from beef. Simmer until thickened, 2-3 minutes. Turn off heat. • Stir in another 1 TBSP plain butter; season with salt and pepper. • Add carrots, parsnip, and half the parsley to bowl with brown butter; toss to thoroughly coat.