Jacques Pepin's Easy Filet of Beef Stew
This is a lovely weeknight "stew" from Jacques Pepin's cookbook "Fast Food My Way". I hadn't visited this book in years, and had forgotten all about it.
Instead of chuck stew meat that takes hours to braise, this recipe uses filet mignon, and takes 15 minutes to put together.
I purchased 2 small filet mignons on sale (actually less expensive than stew meat!) and cut them into 1" cubes.
You cut your vegetables into small pieces and cook them with a lid on for 8-10 minutes in only 1 tbsp of butter and some olive oil.
Believe it or not, they cook up and brown perfectly!
In another pan, you cook the steak cubes in a tablespoon of butter for 3 minutes total, then transfer the beef into the pan with the vegetables.
Plate onto a platter and deglaze the pan with 2 tbsp of wine and 2 tbsp of stock.
Jacuqes uses 2 tbsp of white wine and 2 tbsp of chicken stock (which I will try next time I make this dish).....I used red wine/beef stock instead and it was delicious!
This is a lighter "stew" for spring, especially with the nice green peas at the end.
No egg noodles necessary here.
Here is the recipe from Jacques' book FAST FOOD MY WAY:
1 lb. filet mignon (beef tenderloin), cut into small 1" cubes
2 tbsp butter
1 tbsp olive oil
kosher salt & pepper
1 cup of baby carrots (or 3 large carrots, peeled and cut into 1" pcs)
1 cup of sliced mushrooms
1 small onion, diced
1 garlic clove, minced
1 1/2 cups of 1" diced potatoes (I used yukon golds, unpeeled)
2 tbsp white wine (I used red wine)
2 tbsp chicken stock (I used beef broth)
defrosted green peas and parsley at the end
I pretty much explained the process in the beginning of the post.....but I will say it again.
You will need 2 pans. I used a nonstick skillet for the steak cubes.
Cook the vegetables: In a large skillet, heat a tbsp of butter with a tbsp of olive oil.
Cook the potatoes, carrots and mushrooms with the lid on for 8 minutes. Every 2 minutes, take the lid off and stir everything so the vegetables don't stick.
After 8 minutes, add in the onion and garlic and cook 2 more minutes.
The mixture should look like this.
Keep the lid on to keep warm.
In a nonstick skillet, cook the filet mignon cubes (that have been seasoned with kosher salt & pepper) in a tablespoon of butter. This should take 3 mintues, turning after each minute to insure even browning.
Add the meat back into the pan with the vegetables and add the peas and mix together.
Plate everything from the pan onto a large platter.
Keep the flame on the pan, and deglaze with the 2 tbsp of wine and 2 tbsp of broth (cook for 10 seconds).
Pour over the platter with the meat and vegetables.
Garnish with parsley and enjoy.
This is so good!