Instant Beef Tenderloin Stew - KOTA Territory News

Instant Beef Tenderloin Stew


2 TB butter
1 TB olive oil
1 1/2 c diced potato
1 c baby carrots
1 c mushrooms, sliced
1/3 c chopped onion
1 TB chopped garlic
1/2 c peas, fresh or frozen
1/2 tsp salt
1/4 tsp pepper
1 lb beef tenderloin, trimmed and cut into 1-inch pieces
2 TB dry white wine
2 TB 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 steak 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 broth to the skillet and boil for about 10 seconds. Arrange the meat, vegetables and juices on warmed plates and serve immediately.

Powered by WorldNow

518 St. Joseph St.
Rapid City, SD 57701

Telephone: 605.342.2000
Fax: 605.342.7305

Couldn't find what you were looking for?
Powered by WorldNow
All content © Copyright 2000 - WorldNow and KOTA. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.