Fillet of beef with porcini mushrooms

Name: Fillet of beef with porcini mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g shallots or 2 small onions; 3-4 Stem(s) Thyme; 400 g small porcini mushrooms; 800 g Fillet of beef; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 (approx. 150 g) Baguette bread; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g shallots or 2 small onions
3-4 Stem(s) Thyme
400 g small porcini mushrooms
800 g Fillet of beef
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 (approx. 150 g) Baguette bread
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely dice the shallots. Wash the thyme, shake dry and remove the leaves from the stalks. Clean the porcini mushrooms and clean them with a brush or kitchen paper, wash briefly if necessary.
2
Cut in half lengthwise.
3
Dab the fillet dry and cut into 4 steaks. Heat 1 tablespoon of oil in a frying pan. Fry the fillet steaks in it for about 3 minutes on each side. Season with salt and pepper. Take out, wrap in aluminium foil and leave to rest.
4
Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms and shallots for 5-7 minutes while turning them. Season with salt, pepper and thyme.
5
In the meantime cut the baguette into slices. Heat 2-3 tablespoons of oil in a second pan. Fry the baguette slices on each side until golden brown.
6
Arrange steaks with mushrooms. Pour gravy from the steaks into the stock, bring to the boil and drizzle over steaks and mushrooms. Add baguette.