Beef with cream sauce and mushrooms

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.

Preparation Time

30-60 mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Ninutsa Japaridze

Ingredients

Portions :

wood mushrooms

12.5 gram

Champignon mushrooms

7.5 gram

shitake

7.5 gram

Butter

12.5 gram

Garlic

0.75 clove

White wine

0.25 Cup

Onion

0.25 gram

beef tenderloin

62.5 gram

Rosemary

1.25 gram

crème

75 gram

Mustard seeds

0.25 teaspoon

Olive oil

0.25 teaspoon

step

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

Fry mushrooms with 15 g butter, olive oil and 1 clove of garlic.

step

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

Boil the sauce to the desired consistency, then put it on a plate, top with meat and mushrooms around it.

Serve

Bon appetit!

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