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Lorenza

Lorenza Avila
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Recipe of Steak with mushrooms and artichokes
Recipe

Steak with mushrooms and artichokes

45 mins
Half
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A delicious recipe for beef fillet with a sauce of artichokes and mushrooms.
Learn more about Lorenza Avila

Ingredients

8 portions
  • 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.

TIPS

Accompany this dish with a Malbec wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Raquel lopez
25/06/2019 22:20:49
Y la crema y los champiñones ????

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