Preparation: Fairly easy. Cost: Expensive. Preparation time: 1 hour total, 40 minutes baking time. Oven temperature: 425 degrees on lower rack.

1 1/4 lb. beef tenderloin, middle cut
2 tbsp. butter
1 1/2 tsp. salt
Dash ground pepper
1/4 c. water
10 potatoes
6 tbsp. butter, room temperature
1-2 cloves garlic, minced
3 tbsp. 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 degrees 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 degrees for about 8 minutes. Serve.

Good served with: Steamed green beans or broccoli and a glass of red wine, if desired.

All nutritional information is per single serving: Calories 526, Protein 28 g, Carbohydrates 35 g, Sodium 1186 mg, Fat 31 g, Cholesterol 135 mg.

TIPS: Choose the middle cut of beef tenderloin for even slices. Fat can be trimmed off after browning the meat.