Fillet steak, mushroom and potato soup

Name: Fillet steak, mushroom and potato soup
Yield: 4 small servings
Cuisine: American
Ingredients: Half medium to large onion finely chopped; 3 garlic cloves minced; 3 quarter pound small chunked fillet; .75 pounds off small potatoes chunked (Yukon gold peeled); Tbsp fresh rosemary and Italian parsley; 48 oz beef stock; 1/2 cup red wine; 16 oz white mushrooms; 3 bay leaves; Stick butter; Salt and pepper; 3 tbsp flour; Tomato paste (2 tbsp)

Chef Bryce @ChefBryce

Fillet steak, mushroom and potato soup

Chef Bryce @ChefBryce

Saved

Ingredients

4 small servings

Halfmedium to large onion finely chopped
3garlic cloves minced
3quarter pound small chunked fillet
.75 poundsoff small potatoes chunked (Yukon gold peeled)
Tbspfresh rosemary and Italian parsley
48 ozbeef stock
1/2 cupred wine
16 ozwhite mushrooms
3bay leaves
Stickbutter
Salt and pepper
3 tbspflour
Tomato paste (2 tbsp)

Saved

Steps

1

Add oil to Dutch oven and get a quick sear in the fillet and remove
2

Add 2 tbsp butter and a glug of evo, add the mushrooms until soft and add a few hits of Worcestershire and salt and cook way down.
3

Add 2 more tbsp butter followed by the onions for a few and then garlic and sauté until really soft. Add the tomato paste and cook out for a few. Add the wine and reduce by half. 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