#6 Beef provencal with parsleysauce

Hello everybody! I got back from Sensation white today! It was a great party with a lot of great music and people! This week I made Beef provencale with parsley sauce. I hope you like it, and don't forget to vote for next weeks food!

2 persons

Ingredients:

Parsleysauce

1 yellow onion

a fist full of fresh parsley

2 dl cream

1 vegetable stock

1 dl water

a nip of black pepper

1 teaspoon of Dijon mustard

Garlic butter

50 g butter

5 cloves of garlic

a nip of vegeta

Fried potatoes

4 potatoes

1 tablespoon of butter

a nip of salt

Beef

400 g beef tenderloin

a nip of black pepper

How to:

Parsleysauce

Finely chop the onion and fry it in a casserole for about 5 minutes.

Continue by also finely chopping the parsley and add it to the casserole and let it continue to fry for about 3 minutes. Add the water, the vegetable stock, the black pepper and the dijon mustard. Let it boil for 30 minutes then add the cream and let it boil for another 2-3 minutes.

Garlic butter

Mix all the ingredients together, then wrap it all in plastic wrap and put it in the fridge to let it harden.

You will want to get the shape of a sausage when you are wrapping the butter. We will later cut pieces from the butter and put it in the beef.

Fried potatoes

Cut the potatoes in thin pieces, like chips and then fry them in about a tablespoon of butter.

Put a nip of salt on top of the potatoes when they are done.

Beef

Fry the beef until you get it the way you want it (rare, medium, well done). When the beef is done, make some cuts in the beef with about 2 cm between each cut and then cut some thin pieces of the garlic butter and stick them into the cuts of the beef.

Bon appetit!

/Attila