BEEF CHAMPIGNON

So tonight we went with beef and mushrooms, inspired by a couple of different recipes (which I can't seem to find now). Very good with lots of elegant flavor. Would be a great dish for guests... I used just regular stew meat since that's what I had but a nice tri-tip or filet cut up would probably be more tender, though the stew meat wasn't bad.

Ingredients:
(Serves 4)
1.5 LB STEW MEAT (OR CUT UP STEAK)
2 TBSP BUTTER
SALT & PEPPER
1/3 CUP BRUT SPARKLING WINE (OR RED WINE)
1 CUP OF SHALLOTS
4 CUPS CRIMINI MUSHROOMS (CUT IN HALF)
1/3 CUP WHIPPING CREAM
2 TBSP ANCHOVY PASTE
1/2 CUP BASIL
1 CUP  ITALIAN (FLAT) PARSLEY

Instructions:

• Melt butter in large frying pan until foamy
• Saute mushrooms until cooked through and remove from pan (leaving liquid in pan)
• Let liquid cook on medium high until reduced (about 2-3 minutes), stirring occasionally
• Salt & pepper meat thoroughly
• Add meat to pan and saute until medium rare (about 5 minutes) - remove meat from pan and set aside
• Add wine to pan and deglaze drippings (stir with a wooden spoon until all the leavings are off the bottom of the pan) until alcohol has cooked off (about 1-2 minutes)
• Add shallots and cook until just transparent
• Add anchovy paste and mix and then cream and mix - stir with a wooden spoon on medium heat until thick
• Mix meat, mushroom, basil and parsley into sauce and cook for another 1-2 minutes until greens are wilted
• Serve over rotini for your carb-loving family or right out of the pan for yourself

Nutrition: Calories 308, Carbs 11, Fat 19, Protein 24, Sodium 669 (you can decrease this by removing the anchovy paste from the recipe), Sugar 1