I had filet left from last night and wanted to use it this morning so I decided to make this soup. I sauteed the celery, onion, garlic, carrot, parsnip, sweet potato, red pepper in olive oil and then added beef stock. I seared the beef tenderloin in a cast iron skillet in peanut oil. I then added mushrooms, fresh parsley, sage, dried rosemary and a bay leaf. Some more salt and pepper. I also added an additional 16 oz of water.
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