Recipe: Tasty Filet steak, mushroom and potato stew

Filet steak, mushroom and potato stew. A healthy vegan dish as tasty as this one is hard to find - unless you're on our channel, that is. Like all good stews, this one is hearty and comforting. Try it and you'll have to agree that the earthiness of the mushrooms and potatoes is superbly offset by the juicy sharpness of fresh tomatoes.

To use, partially thaw in refrigerator overnight. In a large pot over high heat add the butter, when it's melted add the mushrooms and sauté until browned; season with salt and pepper. Bring the pot to a boil and then add in the potatoes, onion, thyme and beef. You can have Filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Filet steak, mushroom and potato stew

You need Half of onion fine chopped.
Prepare 3 of garlic cloves minced.
It's 3 of quarter pound small chunked filet.
You need 1/2 pound of small potatoes chunked.
Prepare Tbsp of fresh rosemary and Italian parsley.
It's 48 oz of beef stock.
You need 1/2 cup of red wine.
It's of Small pack fresh white mushrooms.
It's leaves of Bay.
Prepare Stick of butter.
It's of Salt and pepper.
You need 3 tbsp of flour.

Bring the pot back to a boil and then drop heat to medium-low and cover with a lid to simmer. Heat olive oil in a large stockpot or Dutch oven over medium heat. Place the new potatoes in a large pan and fill with cold water to cover. This resting period gives the meat time to come up to room temperature, which helps the steak cook more evenly.

Filet steak, mushroom and potato stew instructions

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.

Salt and pepper the fillets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in. Slice up leftover steak and add it to sauteeing onions, bell peppers, and mushrooms. Then fold it into an omelet — perfect for breakfast or a quick breakfast-for-dinner. Season steak with salt and pepper on both sides.