CASPER
New member
Instant Beef Tenderloin Stew
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Ingredients
2 Tbsp unsalted butter
1 Tbsp olive oil
1 1/2 cups 1/2-in. diced potatoes, rinsed
1 cup each baby carrots and small white button mushrooms
1/3 cup chopped onion
1 Tbsp chopped garlic
1/2 cup fresh or frozen baby green peas
1/2 tsp salt
1 lb beef tenderloin, fat trimmed; cut in 11/2-in. pieces
1/4 tsp freshly ground pepper
2 Tbsp each dry white wine and chicken broth
Cooking Instructions
Heat 1 Tbsp butter and the oil in a large nonstick skillet. Add potatoes, carrots and mushrooms. Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned. Add onion; cook for 1 to 2 minutes. Add garlic, peas and 1/4 tsp salt; cook 1 minute until fragrant. Cover and set aside.
Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming. Sprinkle meat with remaining 1/4 tsp salt and the pepper; add to skillet. Cook 2 to 4 minutes, turning meat until browned on all sides. Add to vegetables; stir to mix. Transfer to a platter.
Add wine and broth to skillet and boil 10 seconds. Pour over stew and serve.
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Ingredients
2 Tbsp unsalted butter
1 Tbsp olive oil
1 1/2 cups 1/2-in. diced potatoes, rinsed
1 cup each baby carrots and small white button mushrooms
1/3 cup chopped onion
1 Tbsp chopped garlic
1/2 cup fresh or frozen baby green peas
1/2 tsp salt
1 lb beef tenderloin, fat trimmed; cut in 11/2-in. pieces
1/4 tsp freshly ground pepper
2 Tbsp each dry white wine and chicken broth
Cooking Instructions
Heat 1 Tbsp butter and the oil in a large nonstick skillet. Add potatoes, carrots and mushrooms. Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned. Add onion; cook for 1 to 2 minutes. Add garlic, peas and 1/4 tsp salt; cook 1 minute until fragrant. Cover and set aside.
Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming. Sprinkle meat with remaining 1/4 tsp salt and the pepper; add to skillet. Cook 2 to 4 minutes, turning meat until browned on all sides. Add to vegetables; stir to mix. Transfer to a platter.
Add wine and broth to skillet and boil 10 seconds. Pour over stew and serve.