- 600 grams Beef fillet
- black pepper
- 800 milliliters Wild mushroom Stock
- 400 grams Shiitake mushroom
- 2 Shallots
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 200 grams Cream
- 2 bunches Parsley
Rinse the beef fillet, pat dry and rub with salt and pepper. Bring the wild mushroom stock to a boil in a large pot and add the fillet. Cover and simmer for 20 minutes. Turn halfway through the cooking time if the fillet is not completely covered by the liquid.
While the meat cooks, clean and chop the shiitake mushrooms. Peel the shallots and chop finely. Peel the garlic.
Heat the olive oil and add the shallots. Sauté until soft. Press in the garlic. Add the mushrooms and cook until the liquid from the mushrooms has almost evaporated. Add the cream and bring to a brief boil.
Meanwhile, rinse the parsley, shake dry and finely chop. Add to the mushrooms. Pour in 100 ml (approximately 1/4 cup plus 2 tablespoons) of the wild mushroom stock from the beef. Bring to a boil, reduce slightly and season with salt and pepper.
Remove the beef from the stock and cut into slices. Top with the sauce and serve immediately.