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1
In a mini food processor, combine the parsley with the rosemary, brown sugar and 2 tablespoons of the olive oil; process to a paste.
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2
Coat the tenderloin with the paste, cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
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3
Bring a large saucepan of salted water to a boil.
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4
Line a large bowl with paper towels.
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5
Add the broccoli and cauliflower to the saucepan and boil until crisp-tender, about 2 minutes.
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6
Using a slotted spoon, transfer the broccoli and cauliflower to the bowl and pat dry.
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7
Discard the paper towels.
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8
Add the potatoes to the saucepan and cook over moderately high heat until tender, about 10 minutes.
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9
Drain the potatoes and return to the saucepan.
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10
Shake the saucepan over moderately high heat for about 20 seconds to dry the potatoes.
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11
Mash the potatoes and add them to the bowl with the broccoli and cauliflower.
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12
Mix well and season with salt and pepper.
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13
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil.
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14
Add the pancetta and cook over moderately low heat, stirring a few times, until crisp, about 5 minutes.
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15
Stir the pancetta and olive oil into the potato hash.
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16
In the same skillet, heat 2 tablespoons of the vegetable oil.
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17
Spread the hash in the skillet in an even layer and cook over high heat until browned and crisp on the bottom, about 3 minutes.
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18
Using a spatula, flip the hash over in sections.
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19
Carefully pour the remaining 1 tablespoon of vegetable oil around the edge of the hash and cook until browned on the other side, about 3 minutes.
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20
Remove from the heat.
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21
Light a grill.
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22
Unwrap the tenderloin and cut it crosswise into four 1 1/2-inch-thick medallions.
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23
Season with salt and pepper and grill over moderately high heat, turning once, until charred on the outside and an instant-read thermometer inserted in the thickest part of the medallion registers 125 for medium-rare, about 8 minutes.
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24
Transfer to a platter and let rest for 5 minutes.
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25
In a small saucepan, bring the beef stock to a boil and stir in the mustard.
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26
Pour in any accumulated meat juices and season the jus with salt and pepper.
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27
Reheat the hash until sizzling.
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28
Transfer the hash to plates and drizzle with the truffle oil, if using.
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29
Arrange the beef medallions alongside the hash.
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30
Drizzle with the jus and serve right away.
