A hearty and flavorful dish combining tender beef and vibrant vegetables in a rich sauce.
Heat a large skillet over medium heat and add half of the butter and the olive oil.
Using a mix of butter and oil prevents the butter from burning while adding flavor.
Add the diced potatoes, sliced carrots, and mushrooms to the skillet and cook, stirring occasionally, until they start to soften and brown slightly.
Cut the vegetables into uniform sizes to ensure even cooking.
Stir in the chopped onion and cook for another 2 minutes until it becomes translucent.
Cooking the onion releases its natural sweetness, enhancing the dish's flavor.
Add minced garlic and peas, and season with a pinch of salt. Cook for 1 minute until fragrant.
Adding garlic at this stage prevents it from burning and turning bitter.
Remove the vegetables from the skillet and set aside.
Keep the vegetables warm by covering them with foil.
In the same skillet, add the remaining butter and heat until foamy. Add the beef tenderloin, seasoned with salt and pepper, and sear on all sides until browned.
Searing the beef locks in its juices and enhances its flavor.
Return the vegetables to the skillet with the beef and mix gently.
Mixing gently prevents the vegetables from breaking apart.
Pour in the white wine and chicken broth, and let it simmer for 5 minutes to combine the flavors.
Simmering allows the liquid to reduce slightly, intensifying the sauce.
Serve the dish hot, garnished with fresh herbs if desired.
Fresh parsley or thyme makes an excellent garnish for added aroma and color.
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