Instant Beef Tenderloin Stew

Instant Beef Tenderloin Stew
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Ingredients
  1. 2 tablespoons unsalted butter
  2. 1 tablespoon olive oil
  3. 1 1/2 cups diced potatoes, rinsed ( 1/2 inch)
  4. 1 cup baby carrots
  5. 1 cup small white button mushrooms
  6. 1/3 cup chopped onion
  7. 1 tablespoon chopped garlic
  8. 1/2 cup fresh baby green pea ( or frozen)
  9. 1/2 teaspoon salt
  10. 1 lb beef tenderloin, fat trimmed ( cut in 1 1/2 inch pieces)
  11. 1/4 teaspoon fresh ground pepper
  12. 2 tablespoons dry white wine
  13. 2 tablespoons chicken broth
Instructions
  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.
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