1. Season the beef tenderloin with salt and pepper.
2. Heat a skillet over medium-high heat and sear the beef tenderloin on all sides.
3. Remove the beef from the skillet and let it rest for 5 minutes.
4. While the beef is resting, make the nshima according to the package directions.
5. In a saucepan, melt the butter over medium heat.
6. Add the dried mushrooms to the saucepan and cook until they are softened.
7. Add the saffron to the saucepan and cook for 1 minute more.
8. Add the beef stock to the saucepan and bring to a boil.
9. Reduce the heat to low and simmer for 10 minutes.
10. Add the nshima and kapenta to the saucepan and stir until combined.
11. Season with salt and pepper to taste.
12. Slice the beef tenderloin and serve with the nshima and kapenta sauce.
13. Garnish with chopped parsley.
