Zürcher Geschnetzeltes Lettuce Wraps

Ingredients

• 1 lb Beef tenderloin, thinly sliced
• 8 oz Mushrooms, sliced
• 2 medium Shallots, minced
• 1/2 cup Dry white wine
• 1/2 cup Dairy-free cream (coconut or cashew)
• 1 tablespoon Dijon mustard
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 12 leaves Butter lettuce leaves

Instructions

1. 1Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, about 400°F (200°C).
2. 2Add the 1 lb of beef tenderloin, thinly sliced, to the hot skillet. Cook for 3-5 minutes until browned on all sides. Use tongs to remove the beef from the skillet and place it on a clean plate, setting it aside for later.
3. 3Add the 2 medium shallots, minced, and the 8 oz of mushrooms, sliced, to the same skillet. Cook, stirring occasionally, for about 5 minutes until the shallots are softened and the mushrooms have released their liquid and started to brown.
4. 4Pour in the 1/2 cup of dry white wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Let the wine simmer and reduce slightly for about 1-2 minutes.
5. 5Stir in the 1/2 cup of dairy-free cream and the 1 tablespoon of Dijon mustard until well combined. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pan.
6. 6Return the cooked 1 lb of beef tenderloin to the skillet with the sauce. Stir gently to coat the beef and allow it to heat through for 1-2 minutes.
7. 7Season the mixture with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir once more to distribute the seasonings.
8. 8Arrange the 12 leaves of butter lettuce on a serving platter. Spoon the beef and sauce mixture into the lettuce leaves to serve.

Substitutions

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