Beef Tenderloin with Spring Vegetables Recipe | Epicurious.com
"Stew made with lamb may be known as the national dish, but beef is actually the most popular meat today. It turns up everywhere, including Tinakilly House in Rathnew, Ireland, where they offer this lovely dish. It's served with Champ (Green Onion Mashed Potatoes)...."
INGREDIENTS
•
2 cups beef stock or canned broth
•
1 cup chicken stock or canned low-salt broth
•
4 small carrots, peeled, halved lengthwise
•
16 green beans, trimmed
•
1 red bell pepper, cut into 8 strips
•
4 fresh shiitake mushrooms, stemmed
•
8 asparagus spears, trimmed
•
1 zucchini, trimmed, cut into 1/2-inch-thick rounds
•
4 8-ounce beef tenderloin steaks (about 1 1/4 inches thick)
•
2 tablespoons olive oil
•
1/2 cup dry red wine
•
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
•
Olive oil
Comments & Reviews
Just A Pinch Sweepstakes