Bertolli’s Beef fillets with Portobello sauce and mashed potatoes
20'
Medium
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4 Beef fillets
3-4 Shallots
300 gr. Portobello mushrooms
4 Potatoes
1 glass White wine
500ml. Cream
20 ml. Bertolli Mild & Delicate Olive Oil Spray.
STEP1
Peel the potatoes and cut them in half.
STEP2
Boil until they are tender.
STEP3
Dice the shallot finely and fry it, heating a skillet on high.
STEP4
Slice the portobellos, add them to the skillet and leave to almost entirely evaporate. Season with salt and pepper
STEP5
Once browned, add white wine.
STEP6
Drain the potatoes, add two tablespoons of cream, salt and pepper and mash into a smooth purée.
STEP7
Add cream to the portobellos.
STEP8
Sear the beef on both sides. Take out of the pan and let it rest.
STEP9
Serve them with purée and sauce.
