Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, filet steak, mushroom and potato stew. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Filet steak, mushroom and potato stew is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Filet steak, mushroom and potato stew is something that I’ve loved my entire life.

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

To get started with this particular recipe, we must prepare a few ingredients. You can cook filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Filet steak, mushroom and potato stew:

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

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. · Rich, meaty steak and mushroom stew topped with golden, flaky pastry. Steak & Mushroom Pot Pie & A More Than Gourmet Giveaway! I am really a meat and potatoes kind of gal, which is a good thing since I live in a house full of guys!

Step by Step 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

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