Hearty fare from Auberge Sauvignon. Filet mignon is used instead of a cheaper cut, but the result is worth it.
Recipe information
Yield
10 servings
Ingredients
1/4 cup (1/2 stick) butter
2 cups chopped onions
1 cup chopped peeled turnip
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped peeled yams (red-skinned sweet potatoes)
1 cup chopped peeled potatoes
1 cup chopped celery
5 cups beef stock or canned beef broth
5 cups chicken stock or canned low-salt chicken broth
1 cup pearl barley
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons chopped fresh oregano
1 1/2 pounds filet mignon, cut into 1/2-inch pieces
1/4 cup chopped fresh parsley
Preparation
Step 1
Melt butter in heavy large pot over medium heat. Add vegetables; sauté 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring occasionally, about 35 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.)
Step 2
Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.
