Beef in creamy sauce with mushrooms is classic French cuisine. To make the dish perfect, make sure to use the tenderloin as it is the most tender cut of steak you’ll have. It can be fried fast and still remains juicy. As for wine, you are welcome to use any drinkable red wine.
- 4 beef fillet (1/4 lb)
- 17 oz champignon
- 1 tsp dried thyme or 5 sprigs fresh
- ½ cup dry red wine
- 1 ½ cup beef broth
- ½ cup heavy cream
- 4 tbsp butter
- 2 tbsp olive oil
- 1 small onion
- 4 cloves of garlic
- Freshly ground black pepper
- Cut mushrooms into thin slices.
- Peel onion and garlic. Chop onion into half rings. Chop garlic.
- In a frying pan, heat 2 tablespoons of butter. Pour1 teaspoon of olive oil.
- Add mushrooms to the pan and cook for 5 minutes.
- Add onions, garlic and thyme. Sprinkle with salt and pepper, cook for another 2 minutes. Transfer to a plate. Wipe the pan with a paper towel.
- Sprinkle beef with salt and pepper from both sides.
- Heat the remaining butter and olive oil in a pan. Fry fillet for 3-5 minutes from each side.
- Transfer steals to a plate and cover with foil. Put aside.
- Pour wine into the pan and cook until ½ wine is evaporated.
- Pour in broth and cook for another 10 minutes.
- Add heavy cream, bring to a boil and simmer for 2-3 minutes, until thick.
- Return mushrooms and meat to the pan and warm for 2 minutes. Add salt and pepper to taste.