4 tablespoons of olive oil
1 tablespoon of minced garlic
250g of beef fillet
150g of mushroom
100g of shiitake mushroom
7 black olives
Salt and black pepper to taste
To decorate
Fresh parsley leaves
Mushroom
To flambé
Cognac to taste
4 tablespoons of olive oil
1 tablespoon of minced garlic
250g of beef fillet
150g of mushroom
100g of shiitake mushroom
7 black olives
Salt and black pepper to taste
To decorate
Fresh parsley leaves
Mushroom
To flambé
Cognac to taste
Clean the beef fillet and cut it into cubes. Reserve
Cut the mushroom and shiitake mushroom into fine slices
Heat the olive oil in a skillet and fry the beef until golden brown
Add the mushroom and shiitake mushroom
Stir quickly
Add the garlic, salt, and pepper and remove from heat
In a casserole, heat the cognac over a candle flame until it catches fire
Pour it over the meat, flambéing it
Add the olives and chopped herbs
Serve with Italian bread.
