Beef Provencale

Name: Beef Provencale
Ingredients: 1 1/4 lb. beef tenderloin (middle cut); 1 1/2 tsp. salt; 1/4 c. water; 6 Tbsp. butter or margarine (room temperature); 3 Tbsp. finely chopped parsley; 2 Tbsp. butter or margarine; dash of ground pepper; 10 potatoes; 1 to 2 cloves garlic, minced

9 ingredients

26 steps

Ingredients

1 1/4 lb. beef tenderloin (middle cut)
1 1/2 tsp. salt
1/4 c. water
6 Tbsp. butter or margarine (room temperature)
3 Tbsp. finely chopped parsley
2 Tbsp. butter or margarine
dash of ground pepper
10 potatoes
1 to 2 cloves garlic, minced

Directions

1

Trim excess fat off meat.
2

Remove tendon.
3

In a skillet, heat butter until lightly brown.
4

Add meat.
5

Brown well on all sides. Sprinkle with half the salt and pepper.
6

Reduce heat.
7

Cover.
8

Let meat cook for about 10 minutes, turning once during cooking time. Remove meat.
9

Cover with foil.
10

Place on a carving board.
11

Add water to pan.
12

Heat.
13

Scrape up brownings.
14

Strain juices.
15

Peel potatoes.
16

Slice thinly.
17

Layer potatoes on a lightly greased ovenproof dish.
18

Sprinkle remaining salt in between layers.
19

Pour pan juices over.
20

Bake potatoes at 425° for about 30 minutes. Remove from oven.
21

Cut beef into 8 even slices.
22

Place on top of potatoes.
23

Stir together softened butter, minced garlic and parsley.
24

Spread butter over meat.
25

Heat at 425° for about 8 minutes.
26

Serve.