parsley steak

lauraaden avatar
By Laura Aden
from Phoenix, AZ

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!

serves 4
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For parsley steak

  • 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

  • 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.