Serves 3
Directions
- 1Take a piece of beef fillet and cut it into not too thin slices.
- 2Season with salt and pepper.
- 3Finely slice two or three shallots, 200g of brown Paris mushrooms and two cloves of garlic.
- 4Sear the pieces of beef in a hot pan with a little neutral oil for just one minute per side to form a nice crust.
- 5Let some butter melt in the same pan, add the chopped shallots and garlic and sauté for a few minutes.
- 6Add the sliced mushrooms and season with salt and pepper to bring out the water from the mushrooms.
- 7Deglaze with a little white wine and let reduce for a few minutes to concentrate the flavors.
- 8Pour in a few ladles of homemade or not beef stock and cook over medium heat for about ten minutes.
- 9Add a spoon of mustard, Worcestershire sauce and a dash of liquid cream.
- 10Fry some fresh homemade fries.
- 11Place the pieces of beef with the juice in the sauce and heat gently, and it's ready.
- 12Serve your meat in sauce in a deep plate, add the homemade fries on the side.
Ingredients
- 350 g filet de boeuf
- sel
- poivre
- 3 échalotes
- 200 g champignons de Paris Brun
- 2 gousses d'ail
- 30 g beurre
- 30 ml vin blanc
- 400 ml fond de boeuf
- 1 càc moutarde
- 1 càs sauce Worcester
- 50 ml crème
- pommes de terre
- huile neutre
Equipment
knifepanspatulatongs
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