Beef fillet with porcini mushrooms

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

600 g fillet of beef,

300 g of dried porcini mushrooms,

1 glass of fresh cream,

1 glass of white wine,

chopped parsley,

1 shallot,

1 clove of garlic,

salt,

black pepper in grains,

1 tablespoon olive oil,

¼ onion,

80 g of butter,

80 g of flour type 00.

Introduction

The fillet is the tenderest part of beef; in the absence of fillet you can use sirloin or girello, always to choose fresh and lean. In this recipe the other key element are the porcini mushrooms that have always flavored with a touch of various dishes of regional cuisine.

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