Instant Beef Tenderloin Stew
from food.com
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.