Beef fillet with a champignon creamy sauce

Ingredients

• 4 beef fillets( about 220 grams each)
• smoked salt
• 250 grams champignons, sliced
• 1 onion, chopped
• 1 clove of garlic, passed through press
• 2 tablespoons tomato paste
• 200 milliliters vegetable broth
• 125 milliliters cream
• 1 teaspoon thyme, chopped
• 0.5 teaspoons rosemary, chopped
• 1 pinch of chili pepper
• 3 tablespoons parsley, chopped
• salt
• pepper
• 2 tablespoons olive oil

Preparation method (receipt)

Rub salt smoked beef. Put in a cold oven under the grill. Fry one side at maximum heat 11 minutes, turn over and cook for 7 minutes. Remove, wrap in foil for 5 minutes. Passaged onions in olive oil until transparent, add the garlic and mushrooms, cook 6 minutes. Add the tomato paste, broth and cream, stir and simmer until creamy. Season with thyme, rosemary and chili. Cook for 3 minutes, season with salt and pepper, add the parsley and serve with steaks and side dishes to choose from.