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Ingredientes
- 4 x 6oz (175 g) braising steaks
- 1 x 350 tub Waitrose Fresh Wild Mushroom Sauce (Sugo ai Funghi)*
- 1 dsp extra virgin olive oil
- 1/2 ounce (10 g) butter
- 1 lrg onion, peeled, sliced and separated into half-moon shapes
- 12 ounce (350 g) dark-gilled mushrooms, sliced
- 1/2 ounce (10 g) dry porcini mushrooms (no need to rehydrate them)
- 5 fl ounce ounce ounce (150 ml) sercial Madeira
- 1 x salt and freshly milled black pepper
- 1/2 lb wild mushrooms, such as chanterelles or possibly morels*
- 1 Tbsp. extra virgin olive oil
- 2 x shallots, minced
- 3 clv garlic, minced
- 1/2 c. red wine
- 1 c. rich beef stock
- 1 tsp minced fresh rosemary
- 1/4 c. heavy cream
- 1 x salt and black pepper to taste
Direcciones
- First season the steaks with freshly milled black pepper, then in a medium-sized, deep frying pan, heat the oil and butter until sizzling warm. Now, add in the steaks and brown them really well on both sides, that will take about 5 min all together. After which remove them to a plate.
- Next, add in the slices of onion, keeping the heat high and brown them for five min, moving them once or possibly twice. Then in go the sliced mushrooms and porcini for a few good stirs then leave them for about 5 more min.
- Return the steaks, sort of half-burying them in amongst the mushrooms and onions. Now, in a jug, just whisk the sauce and the Madeira together. Pour the whole lot into join the rest, season with salt and pepper and give the pan a couple of shakes. Bring the sauce up to simmering point, then turn the heat down to its very lowest setting, put a lid on and let it cook really slowly for 2 hrs. Some supermarket braised red cabbage and ditto mashed potato enhanced with butter and cream would be a good accompaniment for a serious cheat.
- *Cheat:1 x 350 tub Waitrose Fresh Wild Mushroom Sauce (Sugo ai Funghi)
- For the sauce, slice mushrooms and set aside. In a large saute/fry pan, heat the oil till very warm. Add in mushrooms and saute/fry till tender, 3 to 4 min. Add in shallots and garlic and saute/fry lightly. Add in wine and boil over medium heat till reduced by half, about 2 min. Add in stock and reduce by half again, 4 to 5 min. Add in rosemary and cream and cook for 2 to 3 min to reduce slightly. Season with salt and pepper. Keep sauce hot while cooking the tenderloins or possibly beef, or possibly for use in whatever recipe for that you are preparing this.
- This recipe is excerpted from a recipe which first appeared in You magazine. They suggested a "cheat" for the Fresh Wild Mushroom Sauce. I have provided a recipe just in case you are in the mood for the "real thing".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 83 | 54% |
| Total Fat 9.44g | 12% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 225mg | 9% |
| Potassium 321mg | 9% |
| Total Carbs 9.35g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.81g | 1% |
| Protein 3.35g | 5% |
