Recipes
Date posted: 25/07/2018
Ingredients
| Passata Cirio | 200g |
| Veal fillet | 500g |
| Mixed fresh mushrooms | 200g |
| Dried porcini mushrooms | 20g |
| Beef stock | 100ml |
| Everyday Favourites bay leaves | 1 |
| Shallots | 50g |
| Everyday Favourites unsalted butter | 50g |
| Everyday Favourites white bloomer bread (sliced) | 4 |
| Sprig of thyme | 1 |
| Mixed Creole peppers | to taste |
| Salt | to taste |
Method
- Chop the shallots and sauté in the butter with the bay leaf and thyme.
- Add the fillet cut into 4 slices and brown all sides.
- Add the dried mushrooms, the stock and the Cirio sieved tomatoes.
- Reduce the heat and cover. Let simmer for about 30 minutes.
- In another pan, melt the remaining butter and add the mushrooms.
- Let them brown over medium heat, season with salt and pepper and remove from the pan with a slotted spoon.
- Place the slices of bread in the pan, browning all sides well.
- Serve the thinly sliced fillet, alternate with mushrooms by composing a tower of from the bread slices, garnish with the deglazed sauce cooking liquid and serve.