Total:
45 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

In a medium-hot saucepan, add 1 tablespoon butter and saute garlic and shallots. Add mushrooms and saute. Season. Deglaze with red wine and reduce by 80 percent. Add veal or chicken stock, soy and thyme. Simmer mushrooms for 15 to 20 minutes. Add the other tablespoon of butter and check for seasoning. Right before serving add the spinach to wilt and the truffle oil. Check for seasoning.

PLATING Slice the beef into 6 slices. Spoon a mound of ragout on a plate and top with slices. Garnish with chives and truffle oil.

Wine Suggestion: 1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Mushroom Pilaf

Recipe courtesy of Ree Drummond

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Stracotto (Pot Roast) with Porcini Mushrooms

Recipe courtesy of Giada De Laurentiis

Mushroom Ragout

Recipe courtesy of David Rosengarten

Mushroom Ragout

Recipe courtesy of Food Network Kitchen

Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions

Recipe courtesy of Rachael Ray

Beef and Mushroom Ragout

Recipe courtesy of Hans Rockenwagner

Truffled Mushroom and Cheesy Macaroni Casserole

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.