Fungi Recipes…


"Beef medallions with wild mushroom, truffle and red wine sauce"




























  • • 6 x 75g/3oz beef fillet medallions

  • • 6 herbed bread slices, same size and shape, for croutons

  • • 15g dried ceps or shiitake

  • • 50ml/2fl oz boiling water

  • • 25g/1oz unsalted butter

  • • 1 shallot, finely chopped

  • • 1 clove garlic, crushed

  • • 1 tsp truffle oil

  • • 50g/2oz shiitake mushrooms sliced

  • • 225g/8oz mixed wild mushrooms chopped

  • • 50ml beef or vegetable stock

  • • 150ml red wine

  • • salt, pepper, nutmeg to season

  • • 25g chilled unsalted, cut into small dice and tossed in flour

Preparation method

  1. • Place dried cep slices in a small bowl and add the boiling water; leave to soak for 15 minutes, remove and chop. Strain the soaking liquor and reserve.

  2. • Sweat the shallot and garlic in the unsalted butter, then add chestnut mushrooms, wild mushroom mix, and soaked ceps or boletus. Cook gently until mushrooms begin to soften, then stir in the truffle flour or oil, add the soaking liquor and the beef or vegetable stock and cook for a few minutes until the liquid starts to reduce; pour in the red wine slowly, stirring, and cook gently for a few minutes until the sauce is reduced, then whisk in the diced butter to thicken and add gloss; season to taste with salt, pepper and nutmeg.

  3. • Meanwhile, fry the beef medallions in the butter on both sides either rare or medium, as wished; remove from the pan and keep warm, stirring the juices into the mushroom sauce. Fry the croutons in butter and set one on each plate, top with mushroom sauce and place a beef medallion on each. Serve baked tomatoes still on the vine and a green salad dressed with walnut and a little chopped red basil.








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