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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, filet steak, mushroom and potato stew. One of my favorites food recipes. For mine, I will 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 current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Filet steak, mushroom and potato stew is something that I’ve loved my whole 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 begin with this particular 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 cook it.

The ingredients needed to make Filet steak, mushroom and potato stew:
  1. Get Half onion fine chopped
  2. Make ready 3 garlic cloves minced
  3. Get 3 quarter pound small chunked filet
  4. Make ready 1/2 pound small potatoes chunked
  5. Prepare Tbsp fresh rosemary and Italian parsley
  6. Get 48 oz beef stock
  7. Take 1/2 cup red wine
  8. Get Small pack fresh white mushrooms
  9. Get leaves Bay
  10. Prepare Stick butter
  11. Take Salt and pepper
  12. Take 3 tbsp flour

Sprinkle salt and pepper on potatoes. 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. 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

Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. Add the broth, garlic, rosemary and pepper. Combine the cornstarch and water until smooth; gradually stir into beef mixture. An easy way to make a delicious restaurant quality filet mignon steak with just a few simple make-ahead ingredients. The butter can made several days ahead with the excess kept for future recipes.

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