🫙 From the Spice Rack
Beef Tenderloin with Spring Vegetables
2 cups beef stock -- or canned broth 1 cup chicken stock -- or canned low-salt -- broth 4 small carrots -- peeled halved -- lengthwise 16 green beans -- trimmed 1 red bell pepper -...
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Ingredients8 items
Ingredients
- 2cups beef stock -- or canned broth
- 1cupchicken stock -- or canned low-salt
- 1red bell pepper -- cut into 8 strips
- 4fresh shiitake mushrooms -- stemmed
- 8asparagus spears -- trimmed
- 1zucchini -- trimmed, cut into
- 2tablespoons olive oil
- 1/2cupdry red wine
Directions
- 1
2 cups beef stock -- or canned broth 1 cup chicken stock -- or canned low-salt -- broth 4 small carrots -- peeled halved -- lengthwise 16 gr
- 2
Boil until reduced to 3/4 cup, about 20 minutes
- 3
Set aside
- 4
Cook carrots in large saucepan of boiling salted water 3 minutes
- 5
Using slotte d spoon, transfer carrots to strainer and rinse under cold water
- 6
Add beans to boiling water
- 7
cook 1 minute
- 8
Transfer to strainer with carrots and rinse und er cold water