Veal filet mignon with mushrooms
Instructions
Peel the onion, cut into slices and FRY in a pan with 2 tablespoons oil.
Add the mushrooms, cleaned and sliced, add salt and simmer for 7-8 minutes to fire.
With a meat Mallet, lightly tap the knots, then Saute it in the remaining oil.
Sfumateli with wine sprinkle the pretzels, take them for doneness.
Finely chop the fennel together with the garlic, add the yogurt, a pinch of salt and crushed pepper and stir well.
Finally, place the cutlets on a plate, put over the mushrooms and serve with the sauce.
Ingredients and dosing for 4 persons
- 4 veal cutlets from 100 g each
- 50 g of mushrooms
- 20 cl of whole yoghurt
- == 1 small onion
- 1 sprig of fennel
- 1 clove of garlic
- 1/2 cup of dry white wine
- 3 tablespoons of olive oil extra virgin
- Salt
- 1 tablespoon of fresh green pepper