Meat with mushrooms and cream sauce

4 servings

130 minutes

Meat with mushrooms and creamy sauce is a true embodiment of Italian gastronomic luxury. The rich flavor of beef fillet combines with the aroma of dried porcini mushrooms, adding depth and richness to the dish. Slow roasting in the oven makes the meat tender and juicy, infused with the essence of mushrooms and caramelized onions. The key element is the creamy sauce, velvety and thick, with subtle hints of truffle oil that complements each portion of meat delicacy. This dish is perfect for a cozy family dinner or an exquisite guest reception, highlighting the warmth and richness of Italian cuisine. Serving it with soft bread or pasta enhances the gastronomic pleasure, turning each bite into a sensual celebration of flavor.

Energy value per serving

• Calories: 560.8
• Proteins: 28.4g
• Fats: 45.7g
• Carbohydrates: 9.3g

Ingredients

• Beef fillet: 500 g
• Dried porcini mushrooms: 60 g
• Cream 35%: 200 ml
• Onion: 1 head
• Olive Truffle Oil: 1 tsp
• Salt: to taste
• Vegetable oil: 20 ml
• Ground black pepper: to taste

Cooking steps

1. Soak the dried mushrooms. Preheat the oven to 200–220 degrees.

   Required ingredients:

   • Dried porcini mushrooms: 60 g

2. Heat vegetable oil in a pan and fry a piece of beef on both sides without cutting the meat. Once a brown crust forms, transfer the meat to a fireproof pot and cover it. Meanwhile, in the same pan, fry the sliced onion until it turns a bright brown. Add the onion to the meat.

   Required ingredients:

   • Vegetable oil: 20 ml
   • Beef fillet: 500 g
   • Onion: 1 head

3. Add salt and pepper, pour in about a glass of water. Drain the water in which the mushrooms were soaked and add the mushrooms to the meat. Cover with a lid and place in the oven for 1.5–2 hours. After about an hour, you can slightly open the lid and stir the onions and mushrooms.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Dried porcini mushrooms: 60 g

4. Remove the meat from the oven and let it cool slightly. Pour the resulting broth into a deep skillet. Place the skillet over medium heat, carefully pour in the heavy cream while stirring with a whisk or fork, and turn it into a smooth sauce. Simmer for a couple of minutes over low heat until it starts to thicken. Add salt and pepper if needed, remove from heat, and add a spoonful of olive oil. Mix well.

   Required ingredients:

   • Cream 35%: 200 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive Truffle Oil: 1 teaspoon

5. Cut the meat into portion pieces and serve with sauce.