parsley steak
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!
yield
4 serving(s)
prep time
10 Min
cook time
35 Min
method
Stove Top
Ingredients For parsley steak
-
2 lbbeef tenderloin
-
8 clovegarlic
-
1 bunchfresh parsley
-
4 cbeef 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Parsley Steak:
ADVERTISEMENT