1/2 pound beef tenderloin
3 tablespoons olive oil
3/4 cup minced onion
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 clove garlic, minced
3 pounds beef brisket
1/2 teaspoon dried marjoram, crushed
3 black peppercorns
1 tablespoon white wine
1 cup butter, melted
4 potatoes
2 carrots, sliced
1/4 cup celery salt
1 (8 ounce) can Italian-style diced tomatoes
1 teaspoon salt and pepper to taste
Heat olive oil in a large saucepan over medium heat. Cook beef until no longer pink. Remove from skillet and set aside.
Trim fat to 8 inches. Slice blistered steak, thin end to side, across the grain. Trim fatty areas.
Mix garlic, onion, parsley and garlic into bottom of skillet; heat over medium heat. Add jerk seasoning, salt and pepper; mix lightly. Bring mixture to a low boil. Add potatoes and carrots; saute over medium heat, stirring occasionally, until tender-tender. Reduce heat to low and add peppers. Add celery salt and lemon juice; simmer, stirring occasionally, for 5 minutes. Transfer to skillet and heat through. Serve hot (or cold).