Beef Provencale Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/4 lbs beef tenderloin, middle cut
2 tbls butter
1 1/2 tsp salt
dash ground pepper
1/4 c water
10 potatoes ( I prefer Yukon Gold)
1 tbls butter, room temp
1-2 cloves garlic, minced
3 tbls finely chopped parsley
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Directions: |
Directions:Trim excess fat off meat. Remove tendon. (I let the butcher do this for me.) In a skillet, heat butter until lightly brown. Add meat. Brown well on all sides. Sprinkle with half the salt and the pepper. Reduce heat. Cover. Let meat cook for about 10 minutes, turning once during cooking time. Remove meat. Cover with foil. Place on a carving board. Add water to pan. Heat. Scrape up browning. Strain juices. Peel potatoes. Slice thinly. Layer potatoes on a lightly greased ovenproof dish. Sprinkle remaining salt in between layers. Pour pan juices over. Bake potatoes at 425° F for about 30 minutes. Remove from oven. Cut beef into 8 even slices. Place on top of potatoes. Stir together softened butter, minced garlic and parsley. Spread butter over meat. Heat at 425° F for about 8 minutes. |
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Personal
Notes: |
Personal
Notes: “Cook times will vary with how red your dinner guests prefer their meat. I’m experimenting with adding a bit of beef broth to the dripping, as I have found that there is never enough liquid to cover all of my potatoes.” Amy
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