Recipe: Instant Beef Tenderloin Stew

INSTANT BEEF TENDERLOIN STEW

2 tablespoons unsalted butter, divided use
1 tablespoon good olive oil
1 1/2 cups diced (1/2-inch) potato, rinsed under cold running water
1 cup baby carrots (about 4 ounces)
1 cup small white button mushrooms
1/3 cup chopped onion
1 tablespoon chopped garlic
1/2 cup baby peas, fresh or frozen
1/2 teaspoon salt, divided use
1/4 teaspoon freshly ground black pepper
1 pound beef tenderloin (filet mignon), trimmed of all fat and cut into 1 1/2-inch pieces
2 tablespoons dry white wine
2 tablespoons homemade chicken stock or low-sodium canned chicken broth

Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high heat. Add the potatoes, carrots and mushrooms. Cook, partially covered, stirring occasionally, for about 8 minutes, or until the vegetables are cooked through and lightly browned.

Add the onion and cook for 1 to 2 minutes longer.

Add the garlic, peas, and 1/4 teaspoon of the salt and cook for 1 minute. Set aside, covered, while you cook the steak.

Heat the remaining 1 tablespoon butter in another skillet over medium-high heat until it is very hot but not smoking. Sprinkle the remaining 1/4 teaspoon of salt and the pepper on the filet pieces and add the meat to the skillet in one layer. Saute, turning, for 2 to 3 minutes, until the meat is browned on all sides. Transfer to a platter.

Add the wine and stock to the skillet and boil for about 10 seconds.

Arrange the meat, vegetables and juices on four warmed plates and serve immediately.

Servings: 4
Source: Jacques Pepin Fast Food My Way by Jacques Pepin