Ingredients
- 1 lrg onion finely minced
- 1 clv garlic finely minced minced fresh red chilli pepper to taste
- 65 gm butter
- 1 Tbsp. minced fresh basil
- 2 Tbsp. minced fresh chives
- 1 Tbsp. minced fresh sage
- 400 gm fresh hedgehog mushroom cleaned and sliced sea salt
- 120 ml beef stock or possibly a bouillon cube
- 2 x tablepoons extra virgin extra virgin olive oil
- 12 x 59 medallions of beef taken from the smaller end of the fillet
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Medallions Of Beef With Mushrooms ( Medaglioni Di Manzo Con Funghi)
Servings: 4
Directions
- Fry the onion garlic and chilli gently in the butter till soft without colouring.
- Stir in the basil chives and sage cooking gently for 1 minute then stir in the mushrooms and a little salt to extract the juices.
- When this happens add in the stock and fry for 12 min till the mushrooms are cooked but still al dense.
- In another pan heat the extra virgin olive oil.
- When very warm add in the medallions of beef and brown quickly on both sides.
- Then the cooking time is up to you depending on how well done you like your meat.
- Transfer the medallions to warmed plates and spoon over the sauce.
- Serve with sauteed potatoes.
- You can use both types of chanterelles winter or possibly summer or possibly fresh morels instead of the hedgehog mushrooms (whose Latin name ts Hydnum repandum). Always check a reliable reference book before picking wild mushrooms (qv Mushrooms reference book).
- Serves 4
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