Beef with cream sauce and mushrooms
30-60 Min

I am 23 years old. I have been fascinated with culinary since high school, but initially ended up pursuing a career in medicine. During my studies, I came to realize that culinary was an area in which I could see myself in the future. So, midway, I decided to go from becoming a doctor to a becoming a great cook. During these years, I gained experience working in various restaurants, including Brasserie Buvette and Ladurée.  Although my experience involved working only in the kitchen, I will soon begin to deepen my knowledge of service in order to achieve my ultimate goal - starting a restaurant business.

50 50 gr. wood mushrooms
30 30 gr. champignons
30 30 gr. shitake
50 50 gr. butter
3 3 piece garlic
1 1 Cup white wine
1 1 gr. onion
250 250 gr. beef tenderloin
5 5 gr. rosemary
300 300 gr. cream
1 1 teaspoon granular mustard
1 1 teaspoon olive oil
step 1
Salt the beef and pepper and fry for 2-3 minutes on each side. When both sides are ready, put 1 clove of garlic, rosemary and 20 g butter in a pan. Next, put the meat in the oven.
step 2
Fry mushrooms with 15 g butter, olive oil and 1 clove of garlic.
step 3
For the sauce, fry finely chopped onions and garlic in the butter, add the wine and wait for the alcohol to evaporate, then add the cream, mustard, salt and pepper to taste.
step 4
Boil the sauce to the desired consistency, then put it on a plate, top with meat and mushrooms around it.

How To Serve

Bon appetit!