• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots and parsnip on a diagonal into 1/2-inch-thick pieces. Dice potatoes into 1/2-inch pieces. Halve, peel, and mince onion until you have 2 TBSP (4 TBSP for 4 servings). Finely chop parsley.

• 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, 15-18 minutes. • Drain and return potatoes to pot. Mash with 1 TBSP butter (2 TBSP for 4 servings) and crème fraîche until smooth and creamy. 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 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 pan used for butter 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 onion and cook until softened, 1 minute. • Stir in demi-glace, 1/4 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. • Divide veggies, mashed potatoes, and beef between plates. Top beef with pan sauce and remaining parsley. Serve.