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!


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10 Min
35 Min
Stove Top


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

How to Make Parsley Steak


  • 1Cut meat into 1 or 2 inch cubes.
    Mince Garlic
    Chop parsley
  • 2In 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.
  • 3Once 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).
  • 4While beef stock is reducing, add chopped parsley to cooked meat and fold into bowl.
  • 5Add 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.

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About Parsley Steak

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

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