4 handfuls of gourmet greens, washed and spun 1 Tablespoon olive oil 1 Tablespoon unsalted butter 1/3 cup shallots, minced 1 cup mushrooms, sliced 1/2 teaspoon salt 1/2 teaspoon pepper 1 pound beef tenderloin or top sirloin, thinly sliced 1/2 cup water 1/3 cup dry red wine 2 Tablespoons balsamic vinegar
Place a large skillet over medium-high heat and add oil and butter. When butter has melted, add shallots, mushrooms and sprinkle with salt and pepper. Saute until mushrooms are softened. Transfer to a bowl.
Increase heat to high and add beef. Stir-fry until meat is browned, about 3-4 minutes. Transfer meat to the bowl of mushrooms.
Add water, wine and vinegar to pan and boil rapidly, scraping up any browned bits. Let liquid reduce slightly, about 1-2 minutes.
To serve, divide greens amoung 4 plates, top with beef and mushroom mixture and spoon sauce over all, including greens.