A delicious recipe for beef fillet with a sauce of artichokes and mushrooms.
Learn more about Lorenza Avila
Ingredients8 portions
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.
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