1 medium onion, finely chopped
1 cup fresh mushroom (champignon), sliced (200 g)
6 tablespoons unsalted butter
1/4 cup all-purpose flour (30 g)
2 cups chicken broth (480 ml)
2 tablespoons chopped parsley
4 beef tenderloin mignon (200 g)
4 small French rolls
Salt and black pepper to taste
1 medium onion, finely chopped
1 cup fresh mushroom (champignon), sliced (200 g)
6 tablespoons unsalted butter
1/4 cup all-purpose flour (30 g)
2 cups chicken broth (480 ml)
2 tablespoons chopped parsley
4 beef tenderloin mignon (200 g)
4 small French rolls
Salt and black pepper to taste
In a pan, sauté the onion and mushrooms in 4 tablespoons of butter for 3 minutes
Add the flour and cook, stirring constantly, for 3 minutes
Gradually add the chicken broth, stirring continuously until it thickens and comes to a boil
Remove from heat and stir in parsley
Season and reserve
Season the beef and, in a skillet, cook it on both sides with the remaining butter to the desired level
Assemble the sandwiches by filling each roll with the beef
Serve with mushroom gravy
369 calories per serving
