2 TB olive oil
1/2 lb beef tenderloin trimmings,
: cut into 1-inch
: cubes
1 c sliced Shiitake mushroom
: caps
1/2 c sliced shallots
1 c cleaned spinach leaves
1/2 c white wine
3/4 c veal stock
1 TB heavy cream
1 TB 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.
