Ingredients
(4- 6) 6 to 8 oz Filet mignone
1/2 Sweet onion
4 cloves Garlic
2 chopped sticks Celery
1 cup chopped Baby carrots
1 Sweet potato
1 Zuchinni and 1 squash
1 big container Vegetable Broth
1 Bay leaf
2-3 stems Oregano
2-3 springs Rosemary
Salt
Pepper
Red pepper
1tsp (*ish) Cumin
1 tsp tumeric
1 tsp (*ish) Smoked paprika
1-2 tsp Dried or fresh basil
Grapeseed oil or olive oil
*if possible use cast iron pot
Short and not precise steps- As I don’t measure or make it the same 2x.
Season steaks with salt and pepper, both sides
Dice (garlic, onion, Celery, and herbs for later)
Chop all vegetables to bite size (zucchini, sweet potato, carrots)
In the pot add grape seed oil about 2 tblsp
Add onion and garlic and a dash of cumin
-once translucent
Add steaks and brown on each side in the pot
-once brown remove from pot, do not cook all the way through, leave onion and garlic in the pot
Add to the celery, carrots and sweet potato, dried basil, salt and pepper (if using grinder 2-3 turns of each, or a few dashes of each)
-Let celery cook down a and potatoes for about 3-5 minutes
Add vegetable broth
Add bay leaf
Stove on med- high (cover if you are trying to complete in an hour and a half)
Cut steaks in half WIDTH wise, then cube (steaks should be red in the middle)
Season the cubed meat with a little salt, pepper, paprika lightly
Add seasoned cubes to the pot, stir in
Add oregano and rosemary let simmer together
When about 10 minutes before eating add zucchini and squash and if you’d like a little bit of red pepper
Dish into soup bowls soups should be chunky and not tons of both after all the star of the show is the Filet.
When in doubt over season with the herbs and paprika and turmeric, taste the broth before adding the zucchini so you can adjust the flavor if needed.
Enjoy!
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