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

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, filet steak, mushroom and potato stew. It is one of my favorites. For mine, I will make it a little 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 in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Filet steak, mushroom and potato stew is something that I’ve loved my entire life.

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 get started with this recipe, we have to first prepare a few ingredients. You can cook filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook it.

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

Steps 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.

So that is going to wrap this up with this exceptional food filet steak, mushroom and potato stew recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!