Beef with Parmesan Potatoes

Ingredients:

½ cup fresh flat-leaf parsley, chopped
1 Tablespoon grated lemon zest
2 pounds beef tenderloin
Kosher salt and pepper
4 Tablespoons EVOO
1 ½ pounds medium Red Bliss potatoes
¼ cup shaved Parmesan

Preparation:

Heat oven to 400 degrees. In a small bowl, combine the parsley and lemon zest; set aside. Season the beef with 1 ½ teaspoons salt and ½ teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Transfer to oven and roast, 18-20 minutes for medium-rare (internal temperature 125 degrees). 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 until tender, about 15 minutes. Drain and divide among plates. Gently crush the potatoes with a spoon to crack the skins. Drizzle the remaining oil, ¼ teaspoon salt, ¼ teaspoon pepper, and the Parmesan. Serve with the beef. Top with parsley.