Ingredients
- 2 tablespoons olive oil
- 1/2 pound 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 tablespoon heavy cream
- 1 tablespoon butter
- Salt and pepper
- Chopped parsley for garnish
Directions
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.
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By foodisgude
Indianapolis, 53
on December 07, 2011
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This was not good. I made this tonight and my husband and son (along with myself were not fans. We had this with rice.
By airbornesurveyo...
Fort Polk, LA
on August 16, 2011
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Very tasty indeed!
Served over egg noodles, increased the stock, heavy cream, and butter to give extra sauce.
Printed this one out and put in my recipe binder as it is a keeper.
By judy_salomonson...
Arvada, CO
on March 19, 2010
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I poured this over creamy polenta and I made myself sick it was so good!
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