FILET OF BEEF WITH WILD MUSHROOMS
The earthy flavor of the mushrooms complements the subtle flavor of the beef.
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3 tablespoons olive oil
1/3 pound shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices
1 red bell pepper, seeded and cut into strips
3 shallots, minced
2 tablespoons butter
1/2 pound beef fillet, cut into 2/3-inch-thick slices
1/3 cup white wine
1/3 cup Marsala wine
1 bouillon cube
Salt and pepper
Large sauté pan
||Place a large sauté pan on MEDIUM-HIGH heat and let it get hot, about 45 seconds.
Add the olive oil, mushrooms, and red pepper, and sauté, stirring often, until they are
almost tender, about 4 minutes. Add the shallots and sauté 3 minutes more, stirring frequently. |
||Transfer the vegetables to a medium bowl and return the pan to the stove.
Increase the heat to HIGH and add the butter. As soon as the butter stops foaming,
add the slices of tenderloin.|
||Brown the meat quickly, about 2 minutes on each side, then transfer to a dinner plate.|
||Add the white wine, Marsala, and bouillon cube to the pan and reduce until the
liquid is almost entirely evaporated, about 3 minutes.|
||Return the vegetables and meat to the pan. Cook just long enough to reheat the
meat and vegetables, 1 – 2 minutes, turning the meat a few times. Add salt and pepper,
if desired. Serve immediately, pouring the pan juices over the meat. Garnish with parsley.|
Excerpted from DAD'S OWN COOKBOOK copyright © 1993 Bob Sloan.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.