Instant Beef Tenderloin Stew

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 1/2 cups diced potatoes, rinsed (1/2 inch)
• 1 cup baby carrots
• 1 cup small white button mushrooms
• 1/3 cup chopped onion
• 1 tablespoon chopped garlic
• 1/2 cup fresh baby green pea (or frozen)
• 1/2 teaspoon salt
• 1 lb beef tenderloin, fat trimmed (cut in 1 1/2 inch pieces)
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons dry white wine
• 2 tablespoons chicken broth

1. Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms.
2. Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned.
3. Add onion; cook for 1 to 2 minutes.
4. Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside.
5. Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming.
6. Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skilet and cook 2 to 4 minutes, turning meat until browned on all sides.
7. Add to vegetables; stir to mix- Transfer to a platter.
8. Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve.

unsalted butter, olive oil, potatoes, baby carrots, white button mushrooms, onion, garlic, fresh baby green pea, salt, beef tenderloin, fresh ground pepper, white wine, chicken broth

Taken from www.food.com/recipe/instant-beef-tenderloin-stew-130268 (may not work)