Sauteed Beef Tips with Shiitakes
- 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
- 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.
olive oil, tenderloin, shiitake, shallots, white wine, veal stock, heavy cream, butter, salt, parsley
Taken from www.foodnetwork.com/recipes/sauteed-beef-tips-with-shiitakes-recipe.html (may not work)