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Instant Beef Tenderloin Stew<\/h3>\n
Makes 4 servings<\/p>\n
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- 2 tablespoons unsalted butter<\/li>\n
- 1 tablespoon good olive oil<\/li>\n
- 1 \u00bd cups diced (\u00bd-inch) potato, rinsed under cold running water<\/li>\n
- 1 cup baby carrots (about 4 ounces)<\/li>\n
- 1 cup small white button mushroom (about 2 ounces)<\/li>\n
- 1\/3 cup chopped onion<\/li>\n
- 1 tablespoon chopped garlic<\/li>\n
- \u00bd cup baby peas, fresh or frozen<\/li>\n
- \u00bd teaspoon salt<\/li>\n
- \u00bc teaspoon freshly ground black pepper<\/li>\n
- 1 pound beef tenderloin, trimmed of all fat and cut into 1 \u00bd -inch pieces<\/li>\n
- 2 tablespoons dry white wine<\/li>\n
- 2 tablespoons chicken stock, homemade or low-salt canned chicken broth<\/li>\n<\/ul>\n
Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high heat. Add the potatoes, carrots, and mush-rooms. 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 \u00bc 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 \u00bc teaspoon of salt and the pepper on the fillet pieces and add the meat to the skillet in one layer. Saut\u00e9, 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.<\/p>\n
Jacques Note:<\/strong> This stew consists of pieces of tender steak that are saut\u00e9ed for a few minutes\u2014just until rare\u2014and then added to an array of vegetables. The stew is best done with beef tenderloin, although New York strip steak, sirloin tips, and skirt steak are also tender enough to use. This recipe can also be made with lamb: trim any fat and cut the meat into 1\u00bd-inch pieces. The meat is prepared in one skillet and the vegetables in another; they are combined at the last moment.<\/p>\n
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