Beef tenderloin with mushrooms
To prepare a refined meat dish, I offer you the mushroom fillet recipe, but don't worry, the recipe is quite easy and does not require too much effort in the kitchen. This mushroom fillet is perfect for dinners and lunches for festive days, and I suggest you serve it accompanied by mashed potatoes, or buttered vegetables; However, if you want a more original idea, accompany it with buttered rice or pilaf rice, to which you will have to give a geometric shape (for example cone or cylinder) by pressing it into a mold. To make the mushroom sauce that accompanies the meat creamy, you can choose to use sour cream, mascarpone, or for a lighter recipe a mixture of milk and flour.
Ingredients (serves two)
two slices of fillet at least 2 cm higha handful of dried porcini mushrooms (replaceable by one or two fresh porcini mushrooms)a knob of buttera clove of garlica little extra virgin olive oila level tablespoon of flour diluted in 1/2 dl of milk or 4 tablespoons of sour cream or mascarpone (I don't recommend the so-called cooking cream with an uninteresting taste)black pepper marinated or crushed at the moment to tastesalt to taste
Preparation
Soak the dried mushrooms in a bowl of warm water for at least half an hour, then drain them, keeping the soaking water aside, and cut them into small pieces. If, on the other hand, you use fresh porcini mushrooms, clean them, then cut them into slices. Put the butter, peeled and crushed garlic clove, mushrooms, a little salt and pepper in a saucepan. Cook, adding a little mushroom soaking water or broth from time to time. Add the mixture of milk and flour (or mascarpone or sour cream) to the mushrooms, cook for a few more minutes, stirring until the sauce thickens. Season with salt and pepper. Keep warm. Cook the fillet slices in a pan with a drizzle of oil; First on one side for about 3 minutes (for medium doneness). Turn the fillet, salt and pepper lightly, then cook for another 2 and a half minutes. Season the other side of the fillet slices with salt and pepper. Place the fillet on hot plates and pour the mushroom sauce over it. Serve immediately.
To prepare a refined meat dish, I offer you the mushroom fillet recipe, but don't worry, the recipe is quite easy and does not require too much effort in the kitchen. This mushroom fillet is perfect for dinners and lunches for festive days, and I suggest you serve it accompanied by mashed potatoes, or buttered vegetables; However, if you want a more original idea, accompany it with buttered rice or pilaf rice, to which you will have to give a geometric shape (for example cone or cylinder) by pressing it into a mold. To make the mushroom sauce that accompanies the meat creamy, you can choose to use sour cream, mascarpone, or for a lighter recipe a mixture of milk and flour.
Ingredients (serves two)
two slices of fillet at least 2 cm high
a handful of dried porcini mushrooms (replaceable by one or two fresh porcini mushrooms)
a knob of butter
a clove of garlic
a little extra virgin olive oil
a level tablespoon of flour diluted in 1/2 dl of milk or 4 tablespoons of sour cream or mascarpone (I don't recommend the so-called cooking cream with an uninteresting taste)
black pepper marinated or crushed at the moment to taste
salt to taste
Preparation
Soak the dried mushrooms in a bowl of warm water for at least half an hour, then drain them, keeping the soaking water aside, and cut them into small pieces. If, on the other hand, you use fresh porcini mushrooms, clean them, then cut them into slices. Put the butter, peeled and crushed garlic clove, mushrooms, a little salt and pepper in a saucepan. Cook, adding a little mushroom soaking water or broth from time to time. Add the mixture of milk and flour (or mascarpone or sour cream) to the mushrooms, cook for a few more minutes, stirring until the sauce thickens. Season with salt and pepper. Keep warm. Cook the fillet slices in a pan with a drizzle of oil; First on one side for about 3 minutes (for medium doneness). Turn the fillet, salt and pepper lightly, then cook for another 2 and a half minutes. Season the other side of the fillet slices with salt and pepper. Place the fillet on hot plates and pour the mushroom sauce over it. Serve immediately.
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