Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, beef filet on creamed spinach, topped with oyster mushrooms. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Cover the beef filet with salt and pepper. I used Pinot noir salt for mine Add the cream, a little butter, and cheese together. Arrange the filet on the rack and season the top with salt and pepper. Roll up the filet and tie with.
Beef filet on creamed spinach, topped with oyster mushrooms is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Beef filet on creamed spinach, topped with oyster mushrooms is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook beef filet on creamed spinach, topped with oyster mushrooms using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Beef filet on creamed spinach, topped with oyster mushrooms:
- Take Beef filet
- Make ready Spinach
- Get Heavy cream
- Take Oyster mushrooms
- Get Red wine
- Get Butter
- Make ready Shredded Parmesan cheese
- Get Salt
- Prepare Pepper
Spinach Mushroom Filet Mignon in Creamy White Wine Sauce made with the most tender, premium cut of beef loin. A simple dinner that has the WOW factor! Add the mushrooms, season with salt and stir to coat with the oil. Add beef and cook until brown and minced garlic.
Instructions to make Beef filet on creamed spinach, topped with oyster mushrooms:
- Cover the beef filet with salt and pepper. I used Pinot noir salt for mine
- Add the cream, a little butter, and cheese together. Let it cook down some before adding the spinach
- In a pan reduce red wine, once it become thicker add butter and mushrooms. For added flavor use half a beef bouillon cube. Cook until mushrooms are soft and coated
- Put beef filet in a pan and cook to preferred temperature.
Add the mushrooms, season with salt and stir to coat with the oil. Add beef and cook until brown and minced garlic. Place the beef fillet on top followed by the foie gras. Top with a quenelle of warmed parsley purée. Sprinkle watercress around and spoon over the sauce Place the beef on a baking sheet and pat the outside dry with a paper towel.
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