Tenderloin Filet of Beef Soup

This is what happens when you’ve got your heart set on a nice filet for dinner, but the wife is feeling a bit out of it and wants soup.

So, I went to the store and got about 13 oz of filet, and the other things you see: bacon, green and yellow onion, a carrot, a jalapeno, two turnips, six radishes, garlic, two tomatoes, and a bunch of cilantro. As usual, I decided on what to put in it while in the vegetable isle at the store.

Prep was to first cook the bacon, along with a couple of cloves of crushed garlic, 1/4 of the onion, and half the jalapeno

Then that went into the pot, leaving the bacon fat to lightly brown the tenderloin.

Then it all goes into the pot to simmer for a while. Note that I used only two cloves of garlic, and about another 1/4 of the yellow onion for a total of half of it. I also used only about 1 inch of the stalks of the cilantro in the initial cooking and then about 1 1/2 inch of the leaves at the finish. That last bit was a mistake as the cilantro was a bit too strong. Not awful, but a bit too pronounced.

In addition, I didn’t have beef stock, so a good teaspoon of “Better than Bullion” had to suffice. There’s about 1/2 cup of red wine, some marjoram, savory, and crushed mustard seed in addition to sale & pepper. I really liked the combo of the turnips and radishes.

And here’s the finish line.

It was deliciously meaty, and so tender.

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