Category: Beef

2 tbsp Olive oil

1/2 lb Beef tenderloin trimmings,, cut into 1-inch

Cubes

1 cup Sliced Shiitake mushroom caps

1/2 cup Sliced shallots

1 cup Cleaned spinach leaves

1/2 cup White wine

3/4 cup Veal stock

1 tbsp Heavy cream

1 tbsp Butter

Salt and pepper

Chopped parsley for garnish

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>