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| RECIPES | ||||||
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| Beef Saute "Portabello" Serves 6 |
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5 ML. 600 GRAMS 125 ml. 500 ML. 300 ML. 175 ML. 60 ml. 15 ML. 5 ML. 175 ML. |
OLIVE OIL TRIMMED BEEF TENDERLOIN SMALL DICED ONIION DICED PORTABELLO MUSHROOMS STRONG BROWN STOCK MERLOT DICED TOMATO DIJON MUSTARD FRESH GROUND BLACK PEPPER LOW FAT SOUR CREAM |
1 Tsp. 20 Oz. ½ Cup 2 Cups 1 ¼ Cups ¾ Cup 1 Tbls. 1 Tsp. ¾ Cup |
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Cut the beef into "finger size" pieces. Set aside. Heat the oil in a heavy sauté pan. Add the beef and cook quickly until rare. Approx. 45 seconds. Remove beef and set aside. Add onion to the pan and cook until softened. Add mushrooms and cook 5 minutes more. Add brown stock, Merlot, tomato, mustard and pepper. Cook to reduce by ½. Remove from heat and whisk in sour cream. Add beef to sauce and heat through. Serve with your favourite pasta. |
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