Recipe: Beef Tenderloin Soup (NOT III Forks)

I couldn't find the exact recipe but this might be a place to start experimenting. Good luck and please share your results with us.

BEEF TENDERLOIN SOUP

2 pounds beef tenderloin (trimmed) finely diced
1/2 cup butter (1 stick)
1 clove garlic minced
1 medium onion finely chopped
1 large carrot finely chopped
4 ribs celery finely chopped
1 cup all-purpose flour
2 cans (16 ounces each) whole peeled tomatoes (crushed)
8 cups beef staock
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups half and half
1 teaspoon fresh parsley leaves chopped

In a 2-gallon stock pot over medium heat, brown the meat about 4 to 5 minutes.

Add butter, garlic, onion, carrots, and celery. Saut 2 to 3 minutes.

Stir in the flour and cook for 10 minutes.

Add the tomatoes, beef stock, Worcestershire sauce, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes.

Add half and half, simmer for 15 minutes more.

Sprinkle with parsley and serve at once with hot crusty bread.

Makes 8 Servings
Source: Chef Joseph G. Randall