Sauce:
20 g of dried mushrooms
3/8 cup of water
2 1/2 tablespoons of butter or margarine
4 tablespoons of beef broth
salt to taste
juice of 1/2 lemon
1/4 cup of all-purpose flour
1 cup of milk
salt and white pepper
1 egg yolk
1/2 cup of heavy cream
Para the beef:
4 filet mignon steaks (150g each)
3 tablespoons of olive oil
salt and white pepper to taste
8 tablespoons of brandy
2 tablespoons of stuffed green olives, cut into slices
Sauce:
20 g of dried mushrooms
3/8 cup of water
2 1/2 tablespoons of butter or margarine
4 tablespoons of beef broth
salt to taste
juice of 1/2 lemon
1/4 cup of all-purpose flour
1 cup of milk
salt and white pepper
1 egg yolk
1/2 cup of heavy cream
Para the beef:
4 filet mignon steaks (150g each)
3 tablespoons of olive oil
salt and white pepper to taste
8 tablespoons of brandy
2 tablespoons of stuffed green olives, cut into slices
Soak the mushrooms in water for one day and a half
Cook the mushrooms over low heat for 10 minutes in the same water they were soaking in
Drain and chop them up
Melt half of the butter or margarine over medium heat
Add the mushrooms and fry them for 2 minutes
Add the beef broth and simmer the mushrooms over low heat for another 20 minutes
Season with salt and lemon juice
In another pan, melt the remaining butter or margarine
Add the flour and fry it for 1 minute, stirring constantly
Add the milk while still stirring and cook over low heat for 5 minutes, taking care not to burn the bottom
Season with salt and white pepper
Mix in the egg yolk, heavy cream, and add everything to the mushroom sauce
For the beef: wash the beef and pat it dry with paper towels
Season the beef lightly
Heat a skillet with olive oil
Add the steaks and sear them over high heat for 1/2 minute on each side
Let them cook for another 3 minutes per side over medium heat
Season with salt and white pepper, pour in the brandy while it's still flaming, and let it burn out
Put the beef into a warm serving dish
Add the sauce that formed during the cooking of the beef to the mushroom sauce
Serve with the sauce spooned over the top and garnished with stuffed green olives
If desired, serve with potato croquettes and vegetables
Serves 4 people.
