Beef Tenderloin Stew with Mushroom & Raisin Chutney

Comfort food made in the blink of an eye! Jacques Pépin's "Instant Beef Tenderloin Stew" was a cinch to make and didn't require hours of cooking. From start to finish it took about 30 minutes. The beef tenderloin was a bit of a splurge but well worth it. Prepare and serve this stew in a high sided, large skillet with a lid. Make sure your pan is on medium-high heat to sear the vegetables. I didn't get the pan quite hot enough so I had to cook a bit longer and didn't get that nice sear, but it still tasted wonderful! The cold chutney adds another depth of flavor and really enhances the stew.


2 T. butter
1 T. olive oil
1-1/2 c. potatoes, peeled and cut into 1/2" cubes (keep in a bowl of water until ready to use to prevent discoloration)
8-10 small carrots, peeled
8 oz. small button mushrooms
1/3 c. chopped onion
1 T. chopped garlic
1 c. peas, fresh or frozen
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. beef tenderloin, trimmed of fat and cut into 1-1/2" pieces
2-4 oz. dry white or red wine (for deglazing the pan)
Chopped chives or parsley for garnish

Heat 1 T. of the butter and the olive oil in a large skillet over medium-high heat; add the potatoes, carrots and whole mushrooms; cook partially covered for about 8 minutes, stirring occasionally, until cooked through and lightly browned. Add the onion and cook for a minute longer. Add the garlic, peas and 1/4 tsp. salt and cook for another minute or two. Set aside, covered, while you prepare the meat.

Heat the remaining tablespoon of butter in another skillet over medium-high heat until hot but not smoking. Sprinkle 1/4 tsp. salt and pepper on the steak and add it to the skillet in one layer so the meat sears. Saute for 2-3 minutes until browned on all sides. Transfer the meat to the vegetable mixture in the other skillet. Add the wine to the skillet you cooked the meat in and boil for about 10-15 seconds, then pour over the meat and vegetables. Sprinkle with chopped chives. Serve with mushroom and raisin chutney.

Put all of the following ingredients in a stainless steel saucepan, bring to a boil, cover, reduce the heat to low and boil gently for about 10-15 minutes. Cool. Serve cold. Will keep refrigerated for about two weeks.
1 lb. button mushrooms, quartered
1/3 c. dark raisins
2 T. olive oil
2 T. tomato paste
1/2 tsp. yellow mustard seeds
2 bay leaves
1/3 c. dry white wine
1 T. chopped garlic
2 tsp. chopped peeled fresh ginger
1/2 c. coarsely chopped onion
2 T. red wine vinegar
1-1/2 tsp. sugar
1/2 tsp. freshly ground black pepper
1 tsp. salt

– Jacques Pépin, "Fast Food My Way"