Filet steak, mushroom and potato stew
Filet steak, mushroom and potato stew

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, filet steak, mushroom and potato stew. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Crazy delicious and hearty lentil mushroom stew gravy over PERFECT mashed potatoes! 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.

Filet steak, mushroom and potato stew is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Filet steak, mushroom and potato stew is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Filet steak, mushroom and potato stew:
  1. Make ready Half onion fine chopped
  2. Take 3 garlic cloves minced
  3. Make ready 3 quarter pound small chunked filet
  4. Make ready 1/2 pound small potatoes chunked
  5. Make ready Tbsp fresh rosemary and Italian parsley
  6. Take 48 oz beef stock
  7. Take 1/2 cup red wine
  8. Take Small pack fresh white mushrooms
  9. Prepare leaves Bay
  10. Prepare Stick butter
  11. Prepare Salt and pepper
  12. Get 3 tbsp flour

This steak and mushroom pot pie is the personification of comfort food. The filling for this steak and mushroom pot pie is intensely meaty and rich with the steak being the hero. The mushrooms add lovely depth and earthiness and you get a hint of fresh thyme, rosemary and garlic with every bite. Large dish with potatoes steak and fried mushrooms Beef steak Beef stew with potatoes in a plate.

Instructions to make Filet steak, mushroom and potato stew:
  1. Add oil to Dutch oven and get a quick sear in the filet and remove
  2. Add 2 tbsp butter and mushrooms until soft and add a few hits of Worcestershire and caramelize and remove
  3. 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)
  4. 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
  5. Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through
  6. Serve with sourdough bread

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. Cut potatoes in half or into bite-size cubes. Season stew with salt, pepper, and paprika and divide among plates.

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