Beef Provencale - cooking recipe

Ingredients

1 1/4 lb. beef tenderloin (middle cut)
2 Tbsp. butter or margarine
1 1/2 tsp. salt
dash of ground pepper
1/4 c. water
10 potatoes
6 Tbsp. butter or margarine (room temperature)
1 to 2 cloves garlic, minced
3 Tbsp. finely chopped parsley

Preparation

Trim excess fat off meat and remove tendon.
In a skillet, heat butter until lightly brown and add meat.
Brown well on all sides and sprinkle with half the salt and the pepper.
Cover and let meat cook for about 10 minutes, turning once during cooking time.
Remove meat and cover with foil.
Place on a carving board.