I am probably the only person I know who will make soup with filet mignon.
Several months ago, I bought a whole beef tenderloin. I trimmed the chain off and cut it into small bits and put it into a baggie in the freezer. I also cut several small steaks and put them in the freezer.
Flash forward to last week. Mum and I went to Malone's for lunch and I had their steak and potato soup. I feared that it might be a cream of potato soup with steak bits in it. Nope, it was just what I was hoping for - a beef base with steak pieces and cubes of potato. Yummy, but I can do better.
Today, I called and asked the boyfriend to dig out that baggie of steak bits for me - not thinking that when frozen, gobs of meat all look rather similar. He put down the bits and a couple of small steaks too. That's ok, it'll all go in the pot!
I called pop and asked him if he'd come over and help me install a peephole in my front door, I bribed him with promises of dinner. Luckily, it turned out well. As usual, my cooking is all method and no recipe. I'll make a great grandma someday. ("I dunno, honey, a little of this and a little of that.")
I cut the meat into bite sized pieces and dropped it into a hot soup pot with a little olive oil. While it was browning a bit I chopped 1 onion and 3 cloves of garlic and added them. Then I cubed 2 baking potatoes into small pieces and added that. Dumped in a 32 oz carton of beef broth and then decided that wasn't enough liquid. I dropped in two beef bouillion cubes and two cups of water, whatever worchestershire was left in the fridge (maybe a tablespoon) a little merlot steak sauce (maybe another tablespoon), a couple healthy pinches of salt and a palmful of montreal steak seasoning. Then I cranked the heat and put a lid on it, letting it boil happily while dad and I worked on the door. A half hour or so later it was done - the steak was tender and so were the potatoes. We dished it up and had a little toast with garlic butter on the side.
And plenty left for lunch tomorrow! Super yay!