4 1/2 tablespoons of butter or margarine
2 slices of French bread
2 tenderloin steaks, approximately 2 cm thick
6 fresh mushrooms, medium-sized
Salt and pepper to taste
1/4 cup of Port wine
Fresh parsley
4 1/2 tablespoons of butter or margarine
2 slices of French bread
2 tenderloin steaks, approximately 2 cm thick
6 fresh mushrooms, medium-sized
Salt and pepper to taste
1/4 cup of Port wine
Fresh parsley
Melt 1 1/2 tablespoons of butter or margarine in a small saucepan
Butter the bread slices on both sides; arrange them on an warmed serving dish
Add 2 tablespoons of remaining butter to the saucepan and fry the steaks for 2-3 minutes per side, until they reach the desired level of doneness
Remove the steaks from the saucepan and place them over the bread slices
In the remaining butter in the saucepan, add another tablespoon of butter and then the finely chopped mushrooms; season with salt and pepper and fry until golden brown
Add the Port wine; stir well and cook for 1 minute
Arrange the mushrooms between the steaks
Garnish with fresh parsley
Serve in two portions.
