Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, filet steak, mushroom and potato stew. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Filets mignon are considered the king of steaks. Wonder no more–this recipe will walk you through the simplest way to make a bacon-wrapped filet which, when paired with Smokey Bleu cheese and Idahoan Signature™ Russets Mashed Potatoes, can make any day taste like Sunday. Omaha Steaks Filet Mignons and whiskey make an unbeatable combination in this hearty meal that is perfect Serve with mushrooms sauteed in delicious cream and baked Potato-Leek squares for a rich and Ingredients. Meanwhile, bring steaks to room temperature and sauté mushrooms.
Filet steak, mushroom and potato stew is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Filet steak, mushroom and potato stew is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Filet steak, mushroom and potato stew:
- Take Half onion fine chopped
- Prepare 3 garlic cloves minced
- Get 3 quarter pound small chunked filet
- Prepare 1/2 pound small potatoes chunked
- Get Tbsp fresh rosemary and Italian parsley
- Prepare 48 oz beef stock
- Take 1/2 cup red wine
- Make ready Small pack fresh white mushrooms
- Make ready leaves Bay
- Make ready Stick butter
- Get Salt and pepper
- Prepare 3 tbsp flour
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Instructions to make Filet steak, mushroom and potato stew:
- Add oil to Dutch oven and get a quick sear in the filet and remove
- Add 2 tbsp butter and mushrooms until soft and add a few hits of Worcestershire and caramelize and remove
- Add 2 more tbsp butter followed by the onions for a few and then garlic and sauté until really soft and then add 3 tbsp flour and stir until the flour is cooked out, about 5 minutes (add oil if too dry)
- Add beef stock and herbs and simmer slightly covered for about 30 minutes and strain through a colander and then siev so it’s a smooth broth and back to the Dutch oven
- Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through
- Serve with sourdough bread
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