Beef Tenderloin Stew Recipe

Ingredients

• 700g Beef Tenderloin diced

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 1⁄2 cups diced potatoes, rinsed (1/2 inch)

• 1 cup baby carrots

• 1 cup small white button mushrooms

• 1⁄3 cup chopped onion

• 1 tablespoon chopped garlic

• 1/2 cup fresh baby green pea (or frozen)

• 1/2 teaspoon salt

• 1/4 teaspoon fresh ground pepper

• 2 tablespoons dry white wine

• 2 tablespoons chicken broth

Instructions

1. Heat 1 tablespoon butter & the oil in a large nonstick skillet- Add potatoes, carrots & mushrooms.
2. Cook, partially covered & stirring occasionally, for 8 minutes or until vegetables are soft when pierced & lightly browned.
3. Add onion, and cook for 1 to 2 minutes.
4. Add garlic, peas & 1/4 teaspoon salt, and cook 1 minute until fragrant- Cover & set aside.
5. Heat remaining butter in another large nonstick skillet over medium-high heat until very hot & foaming.
6. Sprinkle meat with remaining 1/4 teaspoon salt & pepper, and add to skillet & cook 2 to 4 minutes, turning meat until browned on all sides.
7. Add to vegetables, and stir to mix- Transfer to a platter.
8. Add wine & broth to skillet & boil 10 seconds- Pour over stew & serve.