Sauteed Beef Tips with Shiitakes
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| ½ | pound |
beef, tenderloin
trimmings, cut into 1inch cubes |
*
|
| 1 | cup |
mushrooms, shiitake
sliced, caps |
*
|
| ½ | cup |
shallots
sliced |
*
|
| 1 | cup |
spinach
cleaned |
|
| ½ | cup |
white wine
|
*
|
| ¾ | cup |
beef stock
prefer veal stock if possible |
|
| 1 | tablespoon |
heavy whipping cream
|
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 226.8 | g |
beef, tenderloin
trimmings, cut into 1inch cubes |
*
|
| 237 | ml |
mushrooms, shiitake
sliced, caps |
*
|
| 118 | ml |
shallots
sliced |
*
|
| 237 | ml |
spinach
cleaned |
|
| 118 | ml |
white wine
|
*
|
| 177 | ml |
beef stock
prefer veal stock if possible |
|
| 15 | ml |
heavy whipping cream
|
|
| 15 | ml |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Directions
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.
