Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 3 cups 711ml Sliced assorted wild mushrooms

  3. 1/2 cup 31g / 1.1oz Chopped green onions

  4. 1 cup 62g / 2 1/5oz Chopped tomatoes - peeled and seeded

  5. 2 tablespoons 30ml Minced shallots

  6. 1 tablespoon 15ml Minced garlic

  7. 2 cups 474ml Veal reduction

  8. 2 tablespoons 30ml Butter Salt and black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2 to 3 minutes or until slightly wilted. Season with Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right before serving, add the gnocchi. Saute for 1 to 2 minutes, just to warm the gnocchi. Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence. From Essence of Emeril Show # 2397


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