Garlic-Butter-Steak & Potatoes Skillet


° 1 kilo minced beef tenderloin
° small potatoes, cut into 4 or 6
°1 tsp olive
° 3 tsp butter
° 8 to 10 minced garlic cloves
° 1 sprig of thyme
° Parsley, small onion
° 2 tablespoons of tomato sauce
° salt and pepper
° 1 pepper and hot pepper
+ Sour sauce:
° 3 tablespoons of vinegar
1 tablespoon honey
° Pinch of white pepper
° 2 crushed garlic
2 cm of ginger
 ° Sprinkle with herbs of Provence and add half a cup of water

* Preparation

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 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add it. Potatoes with thyme. Cook for about 4 minutes, then stir and cook for less than another 10 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 2 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 2 tablespoons of tomato sauce after 5 minutes
Before the tenderloin is done, you can add the reserved marinade broth, if desired, and cook it for 1 minute. Add chopped parsley
Put the potatoes back in the pan and heat them up, adding a little chopped parsley

Enjoy !