Servings: 4 servings

1¼ lbs beef tenderloin, middle cut 1¼ lbs beef tenderloin, middle cut
2 tbsp butter or margarine 2 tbsp butter or margarine
1½ tsp salt 1½ tsp salt
dash ground pepper dash ground pepper
¼ cup water ¼ cup water
10 potatoes 10 potatoes
6 tbsp butter or margarine, room temperature 6 tbsp butter or margarine, room temperature
1-2 cloves garlic, minced 1 to 2 cloves garlic, minced
3 tbsp finely chopped parsley 3 tbsp finely chopped parsley

Trim excess fat off meat. Remove tendon.
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 brownings. 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 degrees 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 degrees for about 8 minutes. Serve.

Prep: Fairly easy. Cost: expensive. Prep time: 1 hour total; 40 minutes baking time on lower rack. Good served with: Steamed green beans or broccoli and a glass of red wine if desired. Choose the middle cut of beef tenderloin for even slices. Fat can be trimmed off after browning the meat.  Prep: Fairly easy. Cost: expensive. Prep time: 1 hour total; 40 minutes baking time on lower rack. Good served with: Steamed green beans or broccoli and a glass of red wine if desired. Choose the middle cut of beef tenderloin for even slices. Fat can be trimmed off after browning the meat.