Beef Provencale
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:19pm

Ingredients




pound Beef tenderloin, middle cut
2 tablespoons Butter or margarine
teaspoon Salt
1 dsh Ground pepper
cup Water
10 Potatoes
6 tablespoons Butter or margarine, room temperature
2 cls Garlic
2 tablespoons Finely chopped parsley

Preparation

1 Trim excess fat off meat. Remove tendon. 2 In a skillet, heat butter until lightly brown. Add meat. Brown well on all sides. Sprinkle with half the salt and the pepper. 3 Reduce heat. Cover. Let meat cook for about 10 minutes, turning once during cooking time. 4 Remove meat. Cover with foil. 5 Place on a carving board. Add water to pan. Heat. Scrape up brownings. 6 Strain juices. 7 Peel potatoes. Slice thinly. Layer potatoes on a lightly greased ovenproof dish. Sprinkle remaining salt in between layers. Pour pan juices over. 8 Bake potatoes at 425 for about 30 minutes. Remove from oven. 9 Cut beef into 8 even slices. Place on top of potatoes. 10 Stir together softened butter, minced garlic and parsley. Spread butter over meat. Heat at 425 for about 8 minutes. Serve.