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Fillet Steak With Mushrooms spanish 4 150 g fillets of beef 50 gm serrano ham, diced 4 slice of thinly sliced white bread 1 chicken liver, cut into small piece; s 1 truffle, sliced or cut into small p; ieces 1 small glass of dry sherry 1 tablespoon tomato puree 1/4 kg mushrooms, washed and thinly slice; d 1 olive oil 1 butter 1 sal and black pepper In a frying pan, saute the sliced mushrooms in some oil and butter, adding a pinch of salt and some black pepper. Keep aside. In the same pan, fry the bread on both sides, until golden, place onto serving dishes and keep hot. In the same pan, fry the fillets of beef, seasoning if desired, and place on top of the slices of bread. In the oil that is left over, toss the pieces of ham, truffle and liver. Stir well and add the tomato pur?e and sherry, leaving to heat through for one minute. To serve, pour the sauce over the fillets and dish the mushrooms on the side. Serve very hot. Contributor: Esther Pérez Solsona Yield: 1 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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