Like all meat, filet mignon is high in protein. You don't have to get your protein from meat, but without enough protein, your body begins to break down tissues. I don't eat much beef, just because I don't like the texture of it, unless it's filet mignon. I find that it is very tender, juicy, and cooks faster than most other beef options. This beef and vegetable soup is a great option for a dinner especially when you have errands to run and chores to complete. It doesn't take much time to add all the ingredients into one pot.
2 Tablespoons olive oil
1.5 lbs filet mignon, cut into 1" cubes
1 teaspoon salt + more to taste
1 teaspoon ground black pepper
1/2 yellow onion, diced
4 yukon potatoes, peeled and cut into cubes
1 medium carrot, thinly sliced
2 Tablespoons tomato paste
6 cups water
1 Tablespoon fresh dill, chopped
Heat up olive oil in a pot.
Add beef and a teaspoon of salt and pepper. Sauté for 10 minutes, stirring occasionally.
Add 1/2 onion, sauté for another 5 minutes.
Add potatoes and carrots. Sauté for 5 minutes.
Stir in 2 Tablespoons of tomato paste.
Add in 6 cups water.
Turn heat down to the lowest.
Add salt to taste.
Cook for one hour.
Stir in 1 Tablespoon fresh dill.