Quick Beef Tenderloin and Mushroom Stew

The cold weather is slowly approaching in Kathmandu and beef stew is such a comforting, warming dish that is welcome during those chilly evenings. I haven't been terribly successful in finding a variety of cuts of beef that are good for stew, but it seems that I'm able to find beef tenderloin at pretty much any large or expat-oriented grocery store. (I always stick with the Nina & Hager brand recommended to me when I arrived). While tenderloin isn't ideal for stews, it means the meal can be cooked relatively quickly which is a bonus.

Like most meals I cook, this can be easily adapted to suit seasonal veggies although I think the mushrooms and potatoes are a must. The trick to this dish is not to overcook the meat! (I did the first time, as you can see in the picture this meat is more well-done than medium). Tenderloin should be eaten medium rare and anything beyond a medium will make it seem tough.

Ingredients

• 2-3 Tbsp butter
• 1 Tbsp olive oil
• 1 beef tenderloin (mine was small, about 1.5 -2 lbs)
• 1 ½ -2 cups potatoes, peeled and chopped 1-1.5 inches
• 1 cup carrots (3-4 medium sized carrots), chopped like potatoes
• 2 cups chopped mushrooms (I used oyster mushrooms as they are in season here. White mushrooms or a mix would also work)
• ½-1 cup shelled fresh peas
• 3 cloves garlic, chopped
• 2 medium onions, chopped
• 1 cup dry white wine
• ¾ cup broth (chicken, veggie or beef)
• 2 Tbsp flour
• fresh ground pepper
• salt to taste

Directions

1. Heat butter and oil in a large skillet or, ideally, a dutch oven - on medium-high heat.
2. When pan is hot and butter starts foaming, add the entire tenderloin. Sear the meat about 2-3 minutes on each side, trying to brown all sides.
3. Once browned, remove the meat and set aside. If the pan is smoking, turn the heat down and add a little more butter or oil.
4. Sautee the onions and garlic for a minute in the same pan. 
5. Add the mushrooms and cook until they have released their own water. Add the potatoes and carrots.
6. Continue cooking on medium-high/high until some brown bits begin to collect on the pan, maybe 5 minutes.
7. Add flour and cook 1 minute, stirring vigorously and scraping the bottom of the pan as to not burn.
8. After about a minute, add the wine to deglaze the pan, making sure you scrape up all those little bits of deliciousness stuck to the pan.
9. Add the broth and peas. Bring to a boil then cover and turn down to low. Simmer on low until the veggies are tender (about 15-20 minutes). Stir occasionally and add a little more wine or broth if necessary 
10. While the stew is simmering, cut the cooled tenderloin into 1" chunks.
11. Add the chunks of beef to the stew and cook on low another 5 minutes or until beef is just cooked but still medium rare - careful not to overcook!

Serve with fresh bread or Yorkshire puddings.