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Sauteed Beef Tips with Shiitakes

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YIELD

2 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
½ 226.8
POUND G BEEF, TENDERLOIN
trimmings, cut into 1inch cubes *
1 237
CUP ML MUSHROOMS, SHIITAKE
sliced, caps *
½ 118
CUP ML SHALLOTS
sliced *
1 237
CUP ML SPINACH
cleaned
½ 118
CUP ML WHITE WINE *
¾ 177
CUP ML BEEF STOCK
prefer veal stock if possible
1 15
TABLESPOON ML HEAVY WHIPPING CREAM
1 15
TABLESPOON ML BUTTER
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 204 95% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 234mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 34% Vitamin C 7%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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