Saving at home – Beef fillet with mushroom sauce


Hi everyone!

The beef fillet with mushroom sauce is second course made of meat, easy and ready in about one hour.

Let’s start:


Ingredients for 4 people: 800 g. of beef fillet – 400 g. of mushrooms – 200 ml. whole milk – 100 g. butter – 3 or 4 shallots – 1 tablespoon flour – 1 small glass of cognac – the juice of a lemon – 2 sprigs of parsley – chili powder – nutmeg – olive oil – salt and pepper


Peel and finely chop the shallots, clean and chop the parsley, wash the mushrooms, dry, cut into thin strips and wet with lemon juice. Melt two or three butter knobs in a saucepan, brown the shallots and then add the mushrooms, cook for ten minutes over medium heat, stirring often, add salt and pepper.

Melt one or two butter knobs in another saucepan, pour the flour and slowly add the milk stirring to avoid the formation of lumps, add salt, pepper and nutmeg, cook for five minutes continuing to turn with a wooden spoon; Pour the mushrooms with their cooking sauce and blend in a mixer (leaving some whole to decorate), all until you get a sauce.

Sprinkle the meat with the pepper powder, heat the oil in a pan and brown the meat evenly for five minutes over a high heat, turn it.

Pour the cognac (or broth) and let it evaporate, cover, lower the heat and continue cooking for another twenty minutes; depending on the taste you can reduce or increase the cooking of the meat by a couple of minutes.

Drain and let rest wrapped in aluminum foil for a few minutes, then remove the aluminum and cut into slices that you will then put on a serving plate.

Serve with the sauce on the side.

Enjoy your meal!

original recipe:


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