1 1/4 lbs. beef tenderloin, middle cut
2 tbsp. butter
6 tbsp. butter, room temperature
3 tbsp. finely chopped parsley
1 1/2 tsp. salt, dash ground pepper
1/4 c. water
10 med. potatoes
1 to 2 cloves garlic, minced

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