Beef Fillet with Parsley-mushroom Sauce

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Beef Fillet with Parsley-mushroom Sauce
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
545
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories545 kcal(26 %)
Protein42.8 g(44 %)
Fat35.4 g(31 %)
Carbohydrates19 g(13 %)
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
800 milliliters
Wild mushroom Stock
400 grams
2
2
2 tablespoons
200 grams
2 bunches

Preparation steps

1.

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.

2.

While the meat cooks, clean and chop the shiitake mushrooms. Peel the shallots and chop finely. Peel the garlic.

3.

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.

4.

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.

5.

Remove the beef from the stock and cut into slices. Top with the sauce and serve immediately.