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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1/2 lb Beef tenderloin trimmings cut in 1" 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 Tbsp. Heavy cream
- 1 Tbsp. Butter
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
- Â Â Minced parsley for garnish
Direcciones
- Heat the oil in a large skillet. Season the beef with salt and pepper, then sear it in the warm oil, making sure to brown it on all sides. Add in the mushrooms and shallots, toss, and continue to cook for 2 min. Add in the wine and reduce 1 minute. Add in the spinach and stock, reduce for 2 min. Add in cream, butter, and season with salt and pepper to taste.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 2 servings | |
| Calories 580 | |
| Calories from Fat 382 | 66% |
| Total Fat 42.87g | 54% |
| Saturated Fat 15.6g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 412mg | 17% |
| Potassium 792mg | 23% |
| Total Carbs 11.91g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.67g | 0% |
| Protein 26.17g | 42% |
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