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  • Beef Tenderloin Stew

    1 vote
    Beef Tenderloin Stew
    Prep: 10 min Cook: 20 min Servings: 1
    by ShaleeDP
    1124 recipes
    >
    I learned this from one of my Newsletters... it is quite same with my version with a different twist. I like it too with steamed rice.

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 tablespoon olive oil
    • 1 1/2 cups diced potatoes, rinsed (1/2 inch)
    • 1 cup baby carrots
    • 1 cup small white button mushrooms
    • 1/3 cup chopped onion
    • 1 tablespoon chopped garlic
    • 1/2 cup fresh baby green pea (or frozen)
    • 1/2 teaspoon salt
    • 1 lb beef tenderloin, fat trimmed (cut in 1 1/2 inch pieces)
    • 1/4 teaspoon fresh ground pepper
    • 2 tablespoons dry white wine
    • 2 tablespoons chicken broth

    Directions

    1. Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms.
    2. Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned.
    3. Add onion; cook for 1 to 2 minutes.
    4. Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside.
    5. Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming.
    6. Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skilet and cook 2 to 4 minutes, turning meat until browned on all sides.
    7. Add to vegetables; stir to mix- Transfer to a platter.
    8. Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve.

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