Again looking for a fillet steak, mushroom and potato soup recipe that is delicious? How to make it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious fillet steak, mushroom and potato soup should had aroma and taste that can provoke everyone’s taste.

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Ingredients and seasonings required exist for make

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

Stir in beef mixture, and bring to a boil. In a small bowl whisk the almond milk and cornstarch together very well. Then stir in the balsamic vinegar. Add bourbon and boil until nearly evaporated.

How to cook Fillet steak, mushroom and potato soup:

1. Add oil to Dutch oven and get a quick sear in the fillet 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. Add the tomato paste and cook out for a few. 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
7. Done and ready to serve!

Reduce heat to medium and melt butter in the skillet. Slowly and gradually add in the beef broth (or stock), while stirring. Stir in the Worcestershire sauce and season with salt and pepper to taste. Meanwhile, toss beef with oil, salt and pepper. Remove from pan; repeat with remaining beef.

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