It will foam initially, so you'll need to skim the broth once or twice to get rid of that gunk. This is an extremely hearty soup that only gets better in the fridge! Example: if your loin is 4 inches thick at the thickest point, plan on cooking your meat for 4-5 hours. Member Recipes for Beef Tenderloin Soup. One final note: Unlike when I'm making a stew, I don't toss my beef in any flour for a soup. Next, add the mushrooms and thyme until the mushrooms render their juice and begin to brown. Your sponsors should stay out of the kitchen! So nearly all the questions that come up about how to make a great version of such a soup—how to ensure the beef is juicy and tender, how to make it flavorful, how long to cook it—are the same for beef stew, and, thus, so are the answers. I'm going to let you in on a little secret: A soup like beef and barley is almost exactly the same thing as a beef stew, only wetter. Then, turn the roast over. Traditionally, beef tenderloin is seared in a high heat pan to give it a crust and to set the fibers of the meat followed by a lower temperature cook. Beef tenderloin is decadent and impressive, but it can cook and rest in just an hour, which makes it appropriate for dinner parties, holiday gatherings, and more. This post is sponsored by The Pennsylvania Beef Council. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better! Very easy and quick to make. – Nicolle, "Simple! Submitted by: LACILEIGH, 3 oz. my full article on the best long-cooking beef cuts, problems with store-bought beef broth in this article, risks of overcooking your stewing beef here, How to Make the Best Boeuf Bourguignon (Beef Stewed in Red Wine), How to Trim a Whole Beef Tenderloin for Roasting, The Food Lab's Guide to Corned Beef and the Science of Simmering. With a soup, though, the ratio of liquid to meat is too high, so surface browning is out of the question. Allow the meat to cool for a few minutes before placing it in a vac and seal bag or gallon-sized freezer-safe bag, sprinkling with rosemary. I use frozen meatballs and cook 3-5 per person in the soup. This is the most tender area of beef, due to the lack of movement and exercise this muscle gets. If the loin is 3 inches thick at the thickest, plan for cooking 3-4 hours. Sous vide cooking lets you cook beef tenderloin perfectly, every time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. 1 pound (450g) beef tenderloin cubes, about 1-inch each; Salt and pepper to taste; 1 medium onion, diced; 3 garlic cloves, chopped; 12 small or baby potatoes, quartered; 8 ounces crimini mushrooms, quartered; 2 large sprigs fresh thyme; 1 tablespoon flour; 1 tablespoon tomato paste; 1 cup beef stock; 1 tablespoon red wine vinegar; 2 teaspoons Dijon mustard This is one of my all time favorite soups! In a large stock pot, sauté the beef in the olive oil for 5 minutes. Loaded with veggies, this is a stick-to-your-ribs soup cooked in the Instant Pot®.

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