Filet steak, mushroom and potato stew. Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. The best meal I've ever served with creamy mashed potatoes and. Tender beef filets are seared, then simmered briefly to perfect doneness in a red wine and mushroom sauce enlivened with fresh thyme.
The base for this dish is a mushroom and lentil gravy/stew. It starts with sautéed shallot and mushrooms seasoned with coconut aminos, salt, and pepper for rich. Homemade fish burger – copy cat McDonald's Filet-O-Fish burger except it's healthier because it's baked rather than fried! You can have Filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Filet steak, mushroom and potato stew
- It’s Half of onion fine chopped.
- Prepare 3 of garlic cloves minced.
- Prepare 3 of quarter pound small chunked filet.
- It’s 1/2 pound of small potatoes chunked.
- Prepare Tbsp of fresh rosemary and Italian parsley.
- You need 48 oz of beef stock.
- It’s 1/2 cup of red wine.
- Prepare of Small pack fresh white mushrooms.
- Prepare leaves of Bay.
- It’s Stick of butter.
- You need of Salt and pepper.
- Prepare 3 tbsp of flour.
An epic fish burger that tastes remarkably similar to the real deal with the added bonus that it's bigger, you know what goes in it, and. Plate the mashed potatoes, filet mignon, and drunken mushrooms together, top with freshly chopped chives and enjoy! Step One – Prepare the Red Skin Once the potatoes are fully cooked, strain them and place them in a large bowl. Add the creamy butter sauce from the previous step along with salt.
Filet steak, mushroom and potato stew step by step
- 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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