Sauteed Beef Tips with Shiitakes

By á-58

Recipe courtesy of Emeril Lagasse

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

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

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.