Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Beef tenderloin, middle cut
2 tb Butter or margarine
1 1/2 ts Salt
1 ds Ground pepper
1/4 c Water
10 Potatoes
6 tb Butter or margarine, room
- temperature
2 cl Garlic
2 tb Finely chopped parsley

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. Place on a carving board. Add water
to pan. Heat. Scrape up brownings. Strain juices. 5. Peel potatoes.
Slice thinly. Layer potatoes on a lightly greased ovenproof dish.
Sprinkle remaining salt in between layers. Pour pan juices over. 6.
Bake potatoes at 425 for about 30 minutes. Remove from oven. 7. Cut
beef into 8 even slices. Place on top of potatoes. 8. Stir together
softened butter, minced garlic and parsley. Spread butter over meat.
Heat at 425 for about 8 minutes. Serve.

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