Parsley Steak

Laura Aden


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!

pinch tips: How to Use a Meat Thermometer






10 Min


35 Min


Stove Top


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

Directions Step-By-Step

Cut meat into 1 or 2 inch cubes.
Mince Garlic
Chop parsley
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.
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).
While beef stock is reducing, add chopped parsley to cooked meat and fold into bowl.
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