Beef medallions with prunes and mushrooms
Instructions
Peel the leaves of a bunch of parsley and chop finely.
In a pan heat 3 tablespoons of olive oil, add the parsley and mixed mushrooms, frozen still.
Cook to vivacious fire.
Wet your hair with one-third cup of white wine, let it evaporate and add salt.
Unite also pitted prunes.
Cut the fillet into medallions.
FRY in another pan with two tablespoons of oil.
Salt, pepatelo and combine it with mushrooms.
Heat for half a minute, then served the meat accompanied by her tasty sauce.
Suggested wine: Valtellina Sfurzat.
Ingredients and dosing for 4 persons
- 650 g of beef tenderloin
- 300 g of mixed frozen mushrooms
- 150 g of pitted prunes
- 1/3 cup of dry white wine
- 5 tablespoons of olive oil
- 1 sprig of parsley
- Salt
- Pepper