Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, filet steak, mushroom and potato stew. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Beef Tenderloin Stew with Baby Potatoes and Mushrooms is a chic one pot meal that adds flair to dinner. Typically, a traditional stew with cubed beef chuck roast, carrots and potatoes is cooked for a long time over low heat. But this speedier version of a classic recipe will not keep the cook slaving over the stove all day long. Put steak in a large stock pot and add just enough water so that it is covered by about a quarter of an inch.
Filet steak, mushroom and potato stew is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Filet steak, mushroom and potato stew is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Filet steak, mushroom and potato stew:
- Get Half onion fine chopped
- Get 3 garlic cloves minced
- Make ready 3 quarter pound small chunked filet
- Prepare 1/2 pound small potatoes chunked
- Take Tbsp fresh rosemary and Italian parsley
- Make ready 48 oz beef stock
- Make ready 1/2 cup red wine
- Get Small pack fresh white mushrooms
- Take leaves Bay
- Make ready Stick butter
- Get Salt and pepper
- Take 3 tbsp flour
Low in Fat and Calories: Unlike a typical steak, portobello mushrooms are low in fat and calories. In a small bowl, mix flour and water until smooth; gradually stir into stew. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak.
Instructions to make Filet steak, mushroom and potato stew:
- Add oil to Dutch oven and get a quick sear in the filet and remove
- Add 2 tbsp butter and mushrooms until soft and add a few hits of Worcestershire and caramelize and remove
- Add 2 more tbsp butter followed by the onions for a few and then garlic and sauté until really soft and then add 3 tbsp flour and stir until the flour is cooked out, about 5 minutes (add oil if too dry)
- Add beef stock and herbs and simmer slightly covered for about 30 minutes and strain through a colander and then siev so it’s a smooth broth and back to the Dutch oven
- Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through
- Serve with sourdough bread
Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Reduce the heat to medium and add the butter to the pot. Add the garlic, thyme, and allspice and cook another minute. In a bowl whisk together rest of your broth, onion soup mix/or package of dry gravy mix, steak sauce and minced garlic.
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