Beef Provencale


Photo: flickr user scottfeldstein
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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.

Tools

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Tags:

beef
meats
main
dish

Yield:

4.0 servings

Added:

Wednesday, February 10, 2010 - 7:19pm

Creator:

Anonymous

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