Parsley Steak

Laura Aden

By
@lauraaden

My grandmother used to make this with Venison. My dad makes it with beef tenderloin as do I as there is not a lot of venison in the grocery store. I usually buy a whole tenderloin roast and cut it up into chuncks. I think those are around 5 pounds. I like a lot of the broth with it - you might like less. I am making this for mothers day with crab legs, baked potatoe, french bread and a tomatoe/onion salad. Yum!


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 lb
beef tenderloin
8 clove
garlic
1 bunch
fresh parsley
4 c
beef stock/broth
vegetable oil
salt to taste

Directions Step-By-Step

1
Cut meat into 1 or 2 inch cubes.
Mince Garlic
Chop parsley
2
In cast iron pan, add enough oil to cover bottom of pan. Turn on to medium high and let heat. Add 4 tablespoons of butter. Add the beef to pan and sear (about 1 or 2 minutes depending on how you like your steak cooked - I like mine medium), turn meat over and repeat until all meat is seared. Do not crowd meat or you won't get a nice sear. As meat is cooked, place in large bowl and salt lightly.
3
Once all the meat is cooked, add minced garlic to pan and 4 table spoons of butter. Let garlic cook - do not brown garlic (about 1 minute). Add all beef stock to pan and let reduce (about 15 minutes).
4
While beef stock is reducing, add chopped parsley to cooked meat and fold into bowl.
5
Add reduced stock to bowl and stir.
Great served with french bread, baked potatoe and salad. The bread is great for soaking up the broth.
I like this the next day as a sandwich on a toasted french roll. I dip the sandwich in the broth - sort of like a french dip.

About this Recipe

Course/Dish: Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom