Fillet of beef in hot sauce

2_06224 FILLET of BEEF IN HOT SAUCE INGREDIENTS 800 g fillet of beef, 400 grams of mushrooms, 200 ml milk, 100 g butter, 3 shallots, 3 tablespoons vinegar, one tablespoon of flour, a glass of cognac, 1 lemon, olive oil, salt, pepper and nutmeg.

Finely chop the shallots.

With a damp cloth clean the mushrooms and remove the excess land and then cut them into thin slices.

In a pan melt 75 g butter, Brown the shallots, add the mushrooms and sauté for a few minutes.

Season with salt, sprinkle lemon juice and cook until all the liquid lost mushroom evaporated.

Then pass it all in a blender until obtaining a homogeneous cream and creamy.

In a bowl, prepare the béchamel sauce with the rest of the butter, flour and milk.

Season with salt, pepper and nutmeg and stir with cream and mushrooms.

Season the meat with salt and pepper and doratela in a pan over high heat in a little oil.

Fiammeggiate with cognac, lower fire and gilds it 20 minutes set aside for other meat, cut in thick slices and arrange on a serving dish.

Add the vinegar to the cooking sauce, reduce it over high heat and add to the mushroom sauce.

Pan fry one minute and pour it over the meat.

Serve.