Garlic-Butter-Steak & Potatoes Skillet
- one kilo minced beef tenderloin
- small potatoes, cut into four or six
- one tsp olive
- three tsp butter
- eight to 10 minced garlic cloves
- one sprig of thyme
- Parsley, small onion
- two tablespoons of tomato sauce
- salt and pepper
- one pepper and hot pepper
- three tablespoons of vinegar
- one tablespoon honey
- Pinch of white pepper
- two crushed garlic
- two cm of ginger
- Sprinkle with herbs of Provence and add half a cup of water
In a bowl, mix the tenderloin steaks with the sour sauce, olive oil and ground pepper. Set aside and marinate while the potatoes are cooking.
In a large skillet, over medium/high heat, mix one tablespoon oil and one tablespoon butter. When the butter melts, add it. Potatoes with thyme. Cook for about four minutes, then stir and cook for less than another ten minutes, until the potatoes are tender and browned. Transfer it to a plate and set it aside
We keep the same skillet over medium heat and add two tablespoons of butter, garlic, chopped onion and pepper.
Place the steaks in the skillet and reserve the marinade for later use.
Cooking every side for a some min, until slices are golden. Adjust the “cooking time” according to how you prefer your steak. Add two tablespoons of tomato sauce after five minutes
Before the tenderloin is done, you can add the reserved marinade broth, if desired, and cook it for one minute. Add chopped parsley
Put the potatoes back in the pan and heat them up, adding a little chopped parsley