Save Recipe Print
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings

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

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Sauteed Spinach and Mushrooms

Recipe courtesy of Valerie Bertinelli

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Mushroom Ragout

Recipe courtesy of Food Network Kitchen

Mushroom Ragout

Recipe courtesy of David Rosengarten

Beef and Mushroom Ragout

Recipe courtesy of Hans Rockenwagner

Grilled Mushroom Flatbread with Truffled Pecorino

Recipe courtesy of Marc Murphy

Truffled Mushroom and Cheesy Macaroni Casserole

Recipe courtesy of Geoffrey Zakarian

Creamy Polenta with Fricassee of Truffled Mushrooms

Recipe courtesy of Scott Conant

Parsnip Garlic Ravioli with Mushroom Ragout

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories