Name: Sauteed Beef Tips with Shiitakes
Ingredients: 2 tb Olive oil; 1/2 lb Beef tenderloin trimmings,; cut into 1-inch; Cubes; 1 c Sliced Shiitake mushroom caps; 1/2 c Sliced shallots; 1 c Cleaned spinach leaves; 1/2 c White wine; 3/4 c Veal stock; 1 tb Heavy cream; 1 tb Butter; Salt and pepper; Chopped parsley for garnish

We all know there is a fine line between faith and foolishness. Prudence would dictate that in most circumstances the church should build what it knows it could afford and not build solely on potentially misplaced faith. I realize this statement may not sit well with some readers, but too often we all (not just churches in building programs) plan first and pray later; we ask God to bless our mess, which is pure presumption on our part. If the church is building God’s vision in His timing, then moving in faith is not misplaced. If the church is moving forward with any other vision or timing, then there is no valid basis for faith.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		New imports, Meat – beef	1	Servings

INGREDIENTS

2	tb	Olive oil
1/2	lb	Beef tenderloin trimmings,; cut into 1-inch
		Cubes
1	c	Sliced Shiitake mushroom caps
1/2	c	Sliced shallots
1	c	Cleaned spinach leaves
1/2	c	White wine
3/4	c	Veal stock
1	tb	Heavy cream
1	tb	Butter
		Salt and pepper
		Chopped parsley for garnish

INSTRUCTIONS

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. Garnish with parsley.
Yield: 2 serving
Recipe By     : ESSENCE OF EMERIL SHOW
Posted to MC-Recipe Digest V1 #226
Date: Fri, 27 Sep 1996 09:22:44 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>

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