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2 TB olive oil

1/2 lb beef tenderloin trimmings,

: cut into 1-inch : 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 TB heavy cream

1 TB butter

: Salt and pepper : Chopped parsley for garnish 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. Recipe By : ESSENCE OF EMERIL SHOW Date: 09/26/96