Step-by-Step Guide to Make Super Quick Homemade Fillet steak, mushroom and potato soup

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Easiest Way to Prepare Speedy Fillet steak, mushroom and potato soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fillet steak, mushroom and potato soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fillet steak, mushroom and potato soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fillet steak, mushroom and potato soup is 4 small servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can cook Fillet steak, mushroom and potato soup using 13 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Fillet steak, mushroom and potato soup:

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

Steps to make to make 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

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