Ingredients
- 1 none
- 1 shiitake mushroom (sliced)
- 1/2 shallots (sliced)
- 230 gr beef tenderloin trimmings
- 120 ml wine (white)
- 180 ml veal stock
- 32 gr spinach leaves (cleaned)
- 30 ml olive oil
- 16 ml cream (heavy)
- 14 gr 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. Recipe By : ESSENCE OF EMERIL SHOW Date: 0. 360576923076.93
