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Ingredients
US|METRIC
4 SERVINGS
- 1 beef tenderloin (2 lbs, tied)
- 2 tsp. olive oil
- 3 tsp. butter (divided)
- 1 1/2 tsp. sea salt (divided)
- 1/2 tsp. black pepper (freshly ground)
- 2 Tbsp. mustard (country)
- 6 thyme sprigs
- 2 large potatoes (such as russet, Yukon Gold or red, ends trimmed)
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Directions
- Preheat oven to 425°F
- Heat olive oil in heavy skillet over medium-high heat. Season tenderloin with salt and pepper. When skillet is hot, sear on all sides until nice crust forms. Once seared on all sides, turn off heat and add 2 teaspoons butter to skillet, turning meat to coat. Let rest while preparing potatoes.
- Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of potato, secure onto attachment. Insert food skewer through potato, up to first mark. Attach Thick Blade to attachment. Position bowl under blade to catch potatoes. Turn Stand Mixer to Speed 2 and position blade against potato to process. Repeat with remaining potatoes.
NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium1120mg47% |
| Potassium1500mg43% |
| Protein50g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C70% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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