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Filet with Wild Mushroom Sauce

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A recipe for beef steak (sirloin) sealed and accompanied by a delicious wild mushroom halls.
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4 portions
  • 2 beef steaks, thick (about 12 ounces each)
  • 1 tablespoon olive oil, to varnish the meat
  • 1 pinch ground pepper
  • 3 tablespoons butter
  • 2 tablespoons shallot, minced
  • 1/2 kilos wild mushroom, Assorted
  • 1/2 cups Red wine
  • 2 cups beef soup, half reduced
  • enough arugula
  • 1 lemon juice, for the dressing of the salad
  • 2 tablespoons extra virgin olive oil, for dressing in the salad


With a napkin, dry the beef steaks. Coat with a little olive oil and season generously with salt and pepper.
Put a pan where the two steaks fit, over medium-high heat until it is very hot (wait for 2-3 minutes). Cook each steak about 2-3 minutes per side (so it is on average) *** Put the steaks sealed on a plate and cover with aluminum foil.
In the same pan where the meat is sealed, add 2-3 tablespoons of butter. Melt the butter and cook the echalots until translucent, about 2 minutes. Add the mushrooms and cook another 5 minutes, until they have released their liquid. Add the wine and with a wooden stick, scrub the residues of meat left in the pan (they are full of flavor). Wait until the wine has evaporated almost completely.
Add the reduced calf broth to the pan and wait for it to boil. Allow it to reduce until it has the right consistency.
Cut the fillets of meat into thin slices at an angle and serve them with the sauce on top.
Accompany the meat with an arugula salad with a dressing of olive oil and lemon.


ONCE YOU PUT THE MEAT TO SEAL IT, DO NOT MOVE! It goes like paste and when it's sealed, it can move again. Accompany this dish with a Malbec wine.

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