| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat – beef, New imports | 1 | Servings | |
INGREDIENTS
| 2 | T | 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 | T | Heavy cream |
| 1 | T | 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: "[email protected]" <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 654
Calories From Fat: 392
Total Fat: 44.5g
Cholesterol: 51.1mg
Sodium: 28.6mg
Potassium: 924mg
Carbohydrates: 44.1g
Fiber: 4.2g
Sugar: 2g
Protein: 6g