Ingredients
- 1 pound filet mignon, chopped into bite size pieces
- 2 tablespoons olive oil
- 4 cups chicken stock
- 4 cups beef stock
- 2 cups water
- 1 beef bouillon gel pack
- 1 cup carrots, diced
- 4 tomatoes Campari tomatoes, peeled and chopped
- 1 pound mushrooms, sliced
- 1 clove garlic, minced
- 1/2 cup celery, diced
- 1 1/2 cups onion, diced
- 1/2 teaspoon dried thyme
- 1/2 cup medium pearl barley
- Salt and pepper to taste
Recipe Description
Beef Barley Soup with Filet Mignon – Leftover prime filet mignon from a tenderloin dinner is transformed into a hearty and rich beef barley soup that is steakhouse worthy. Tender celery, sweet carrots, savory mushrooms and fresh Campari tomatoes are simmered with the tail of a beef tenderloin and whole-grain barley.
Click here to view Full Recipe Directions
