Beef fillet with mushrooms

A rich, tasty main, also lovely with pork fillet medallions.

INGREDIENTS FOR 4

4 BEEF MEDALLIONS

300 G BUTTON MUSHROOMS

200 ML COOKING CREAM

HALF A GLASS WHITE WINE

1 GARLIC CLOVE

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

PARSLEY

I trim mushrooms, rinse briefly and dry thoroughly.

I slice.

I heat oil and finely chopped garlic.

I quickly fry mushrooms, add half a glass white wine and evaporate.

I add salt and pepper and cook about ten minutes, then reserve.

I put in a bowl.

I tie fillets with kitchen string to hold shape.

I add oil to same pan, heat and cook fillets for 3/4 minutes on first side.

I turn and cook other side. I prefer rare; cook slightly longer if liked, but too long makes dry.

I add salt and pepper.

I remove and keep warm. In same pan, I combine cream and cooked mushrooms, reduce briefly and add parsley.

I add fillet and let absorb flavour briefly.

I remove strings and serve with mushroom sauce.