Instant Beef Tenderloin Stew

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 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 lb beef tenderloin, fat trimmed (cut in 1 1/2 inch pieces)
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons dry wine
• 2 tablespoons chicken broth

Recipe

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