Lorenza Avila

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Lorenza Ávila

Steak with mushrooms and artichokes

Name: Steak with mushrooms and artichokes
Prep time: 45 min
Cook time: 45 min
Yield: 8
Cuisine: Internacional
Ingredients: 3 1/2 cups beef bouillon; 1 cup Red wine; 3 tablespoons cornstarch; 220 grams butter; 1/2 cups mashed tomatoes; 1 cup almond, in slices; 3 canned artichoke hearts, cut into pieces; 2 canned mushrooms, 380 grams; 1/4 cups cream

45 mins

Half

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Lorenza Avila

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A delicious recipe for beef fillet with a sauce of artichokes and mushrooms.

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Ingredients

8 portions

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3 1/2 cups beef bouillon
1 cup Red wine
3 tablespoons cornstarch
220 grams butter
1/2 cups mashed tomatoes
1 cup almond, in slices
3 canned artichoke hearts, cut into pieces
2 canned mushrooms, 380 grams
1/4 cups cream

Preparation

Sprinkle the fillet medallions with salt and pepper.

In a pan, put 90 grams of butter to melt and seal the meat. A trick to seal the meat is: once you put it on the pan VERY hot, and do not move it until it is ready.

To prepare the sauce, boil the beef broth with 1/2 cup of wine and the tomato puree for about 15 minutes. Add the cornstarch, diluted previously with the other half of the wine and lower the heat. Cook another 5 minutes.

In another large pan, melt the rest of the butter and fry the almonds (be careful not to burn). Add the artichokes. Mix with the wine sauce and let the flavors come in, boiling for another 5 minutes.

Put the sauce on the fillet medallions and bake at 180 C for five minutes from boiling.