| 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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