Limousin beef fillet with porcini mushrooms
When two local products come together on the plate... What a treat!
The taste qualities of Limousin beef are no longer to be demonstrated. Additionally, the porcini is the king of our forests in the fall and sometimes even in spring or late summer.
Ingredients
- 1kg of beef fillet
- 30g of butter
- 800g fresh porcini mushrooms
- 3 tablespoons of goose fat or oil
- 2 garlic cloves
- 1 small bunch of flat-leaf parsley
- Salt and pepper from the mill
- Preparation time : 10 mins
- Cooking time : 40 mins
- To 6 people
Preparation of Limousin beef fillet
- Brown the sliced porcini mushrooms for 20 minutes in a frying pan with the goose fat, salt and pepper: they should be slightly crispy and soft at the core.
- Before serving, add chopped garlic and parsley.
- Over high heat, sear the roast on all sides with the goose fat (or oil).
- Place in the oven preheated to 220° (th. 7) for 20 minutes, for rare cooking.
- Serve sliced, surrounded by porcini mushrooms. Add salt and pepper to taste on the plate.
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