Sauteed beef tips with shiitakes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| ½ | pounds | beef tenderloin trimmings; cut in 1 cubes |
| 1.00 | cup | sliced shiitake mushroom caps |
| ½ | cup | sliced shallots |
| 1.00 | cup | cleaned spinach leaves |
| ½ | cup | white wine |
| ¾ | cup | veal stock |
| 1.00 | tablespoon | heavy cream |
| 1.00 | tablespoon | butter |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
| 1 | chopped parsley; for garnish | |
Directions
Heat the oil in a large skillet. Season the beef with salt and pepper, then sear it in the hot oil, making sure to brown it on all sides. Add the mushrooms and shallots, toss, and continue to cook for 2 minutes. Add the wine and reduce 1 minute. Add the spinach and stock, reduce for 2 minutes. Add cream, butter, and season with salt and pepper to taste. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2234 broadcast 07-18-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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