1 1/4 lb Beef tenderloin, middle cut
2 tb Butter or margarine
1 1/2 ts Salt
1 ds Ground pepper
1/4 c  Water
10    Potatoes
6 tb Butter or margarine, room
- temperature
2 cl Garlic
2 tb Finely chopped parsley

1. Trim excess fat off meat. Remove tendon. 2. In a skillet, heat butter
until lightly brown. Add meat. Brown well on all sides. Sprinkle with half
the salt and the pepper. 3. Reduce heat. Cover. Let meat cook for about 10
minutes, turning once during cooking time. 4. Remove meat. Cover with foil.
Place on a carving board. Add water to pan. Heat. Scrape up brownings.
Strain juices. 5. Peel potatoes. Slice thinly. Layer potatoes on a lightly
greased ovenproof dish. Sprinkle remaining salt in between layers. Pour pan
juices over. 6. Bake potatoes at 425 for about 30 minutes. Remove from
oven. 7. Cut beef into 8 even slices. Place on top of potatoes. 8. Stir
together softened butter, minced garlic and parsley. Spread butter over
meat. Heat at 425 for about 8 minutes. Serve.