Filet steak, mushroom and potato stew
Filet steak, mushroom and potato stew

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, filet steak, mushroom and potato stew. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Filet steak, mushroom and potato stew is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Filet steak, mushroom and potato stew is something which I have loved my entire life. They’re nice and they look wonderful.

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. In a small bowl, mix flour and water until smooth; gradually stir into stew.

To begin with this recipe, we have to prepare a few ingredients. You can have filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Filet steak, mushroom and potato stew:
  1. Take onion fine chopped
  2. Get garlic cloves minced
  3. Make ready quarter pound small chunked filet
  4. Get small potatoes chunked
  5. Make ready fresh rosemary and Italian parsley
  6. Get beef stock
  7. Make ready red wine
  8. Take Small pack fresh white mushrooms
  9. Take Bay
  10. Prepare butter
  11. Take Salt and pepper
  12. Make ready flour

The beef is so tender that it will nearly fall apart. Add beef in batches; cook until browned on all sides. In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper.

Instructions to make Filet steak, mushroom and potato stew:
  1. Add oil to Dutch oven and get a quick sear in the filet and remove
  2. Add 2 tbsp butter and mushrooms until soft and add a few hits of Worcestershire and caramelize and remove
  3. 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)
  4. 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
  5. Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through
  6. Serve with sourdough bread

In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Combine the cornstarch and water until smooth; gradually stir into beef mixture. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat.

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