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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.
Course Soup
Cuisine American
Keyword Beef Barley Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 40 minutes
Servings 6
Author Ali Randall


  • 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 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


  • In a large stock pot, sauté the beef in the olive oil for 5 minutes. Set the meat aside.
  • Add the onion, garlic, celery, carrots to the pot and sauté until tender about 5-7 minutes. Next, add the mushrooms and thyme until the mushrooms render their juice and begin to brown. Stir in the tomatoes, beef and chicken broths, water, barley, and salt and pepper. Return the filet to the pot and bring to a boil for 1 minute. Simmer on low heat for 45 minutes before serving.