Wild Mushroom Ragu`
In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2 to 3 minutes or until slightly wilted. Season with Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right before serving, add the gnocchi. Saute for 1 to 2 minutes, just to warm the gnocchi. Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence.
Recipe courtesy of Emeril Lagasse