Usuba
Beef with Cream Sauce and Mushrooms
A classic dish made from tender beef tenderloin, seared to a golden crust and braised in a creamy sauce with porcini mushrooms. The meat is cooked separately from the sauce, which preserves its juiciness and texture. Dijon mustard adds a piquant flavor.
- Total
- 30 min
- Standard serving
- 415 g
Ingredients
Total 10
Instructions
- 1
Step 1
Clean the beef tenderloin from films and cut into thin slices 3–5 mm thick.
- 2
Step 2
Heat the pan and fry the meat slices in vegetable oil. Salt them beforehand. Cook only until a brown crust appears, then transfer to a warm place. Fry the meat in batches so the pieces are seared, not stewed.
- 3
Step 3
Pour white wine into a saucepan and reduce it by three quarters over high heat. Add beef broth and reduce it by approximately half.
- 4
Step 4
In a pan, fry sliced white mushrooms until golden brown in vegetable oil. Remove from heat.
- 5
Step 5
Add cream and sour cream to the saucepan with broth. Simmer over medium heat, preventing the sauce from boiling over. When the sauce thickens, season it with salt and pepper.
- 6
Step 6
Place the fried meat in a pan with mushrooms, pour the sauce over it and bring to a gentle boil. Simmer for another 3 minutes.
- 7
Step 7
Dress the dish with Dijon mustard, mix well, and serve with spaghetti or noodles.
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