Beef fillet with a champignon creamy sauce


  • 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.

beef salt champignons onion vegetable broth tomato paste garlic cream thyme rosemary pepper parsley pepper olive oil