Beef Tenderloin Stew

Ingredients

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 white 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 white wine

2 tablespoons chicken broth

Method

Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms. Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned.

Add onion; cook for 1 to 2 minutes. Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside.

Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming.

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.

Add to vegetables; stir to mix- Transfer to a platter.

Add wine and broth to skillet and bring to boil- Pour over stew and serve

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