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 onions
1 tablespoon chopped garlic
1/2 cup fresh baby green peas ( 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
Directions:
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 boil 10 seconds- Pour over stew and serve.
Servings: 4
Time preparation: 25 min.
Time total: 40 min.