Easiest Way to Make Yummy Filet steak, mushroom and potato stew

Filet steak, mushroom and potato stew. Would you like any vegetables in the recipe? Yes No. filet mignons, red potatoes, bacon. In a small bowl, mix flour and water until smooth; gradually stir into stew.

If using canned put them in anytime. 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. You can have Filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Filet steak, mushroom and potato stew

1. You need Half of onion fine chopped.
2. Prepare 3 of garlic cloves minced.
3. Prepare 3 of quarter pound small chunked filet.
4. Prepare 1/2 pound of small potatoes chunked.
5. It's Tbsp of fresh rosemary and Italian parsley.
6. You need 48 oz of beef stock.
7. You need 1/2 cup of red wine.
8. You need of Small pack fresh white mushrooms.
9. You need leaves of Bay.
10. It's Stick of butter.
11. Prepare of Salt and pepper.
12. Prepare 3 tbsp of flour.

But this speedier version of a classic recipe will not keep the cook slaving over the stove all day long. Add onions, mushrooms, potatoes, garlic, thyme. Heat until boiling and pour into your prepared roasting pan. Steaks should be nice and brown and so tender.

Filet steak, mushroom and potato stew instructions

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.

Season potato mixture with salt and pepper to taste. Stir in the demi-glace, mustard, beef, bacon, bay leaf, broth, salt and pepper and bring to a simmer. Add to the pot in batches and cook, turning and adding more oil as needed. 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.