Beef mignons with porcini mushrooms and potatoes
4 servings
60 minutes
Beef medallions with porcini mushrooms and potatoes is an exquisite dish of European cuisine that combines the tenderness of meat, the rich flavor of porcini mushrooms, and appetizing crispy potatoes. Its roots lie in gastronomic traditions where simple ingredients are transformed into a refined delicacy. Beef fillet seared to a golden crust absorbs the aromas of rosemary and juniper, while a sauce made from chicken broth, red wine, and spices highlights the richness of flavor. Potatoes lightly fried in clarified butter add texture and comforting taste to the dish. This dish is perfect for special occasions – its presentation is elegant, its flavor complex and memorable, and the harmony of ingredients makes it a true masterpiece of culinary art.
1
Soak dried white mushrooms in chicken broth and simmer for thirty minutes. Remove the mushrooms. Add red wine, sugar, a few juniper berries, and a pinch of rosemary to the broth, and reduce for another half hour until the sauce thickens. Season with salt and pepper.
- Dried porcini mushrooms: 30 g
- Chicken broth: 500 ml
- Dry red wine: 100 ml
- Sugar: 20 g
- Juniper berries: 10 g
- Fresh rosemary: 10 g
- Salt: to taste
- Ground black pepper: to taste
2
Peel the potatoes, cut them into sticks, and boil in salted water for fifteen minutes.
- Potato: 500 g
- Salt: to taste
3
Sear pieces of beef fillet in melted butter until browned on all sides. Transfer the meat to a baking tray.
- Clarified butter (ghee): 50 g
- Beef fillet: 800 g
4
Sprinkle with the remaining rosemary and crushed juniper berries, then place in an oven preheated to 180 degrees for seven to eight minutes.
- Fresh rosemary: 10 g
- Juniper berries: 10 g
5
Fry the boiled potato sticks in the same oil used for cooking the meat.
- Potato: 500 g
- Clarified butter (ghee): 50 g
6
Serve the minions with sauce, fried potatoes, and white mushrooms.
- Beef fillet: 800 g
- Potato: 500 g
- Dried porcini mushrooms: 30 g
