Beef Tenderloin Soup – Serves 8

2 pounds  beef tenderloin    (trimmed) finely diced
1/2 cup butter            (1 stick)
1 clove garlic minced
1 medium onion  finely chopped
1 large carrot  finely chopped
4 ribs celery  finely chopped
1 cup  all-purpose flour
2 16 ounce cans whole peeled tomatoes crushed
8 cups beef stock 
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups half and half 
1 teaspoon fresh parsley leaves chopped
In a 2-gallon stockpot over medium heat, brown the meat, about 4 to 5 minutes. Add the butter, garlic, onion, carrot, and celery.  Sauté for 2 or 3 minutes. Stir in the flour and cook for 10 minutes. Add tomatoes, beef

stock, Worcestershire sauce, salt, and black pepper. Bring mixture to a boil.  Reduce heat and simmer 45 minutes. Add half and half then simmer 15 minutes more.  Sprinkle with parsley and serve at once with hot crusty bread.

This recipe developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 1/5/18

Beef Tenderloin Soup

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