Seared Beef Tenderloin with Purple Potato Puree

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.