50ml extra-virgin olive oil
4 beef tenderloin medallions, 100 g each
70g chopped onion
150g mixed forest mushrooms
80g butter
100g thinly sliced fennel, boiled in salted water for 3 minutes
30ml cream
2 tbsp grated parmesan cheese
Nutmeg powder, a pinch
Salt and pepper, to taste
Method:
- Season beef with salt and pepper. Shallow-fry beef on both sides in olive oil. Keep aside. Cover with aluminium foil. In the same pan, heat 1 tbsp oil and saute half the onion and mushrooms for 2-3 minutes.
- Season with salt and pepper. Add half the butter and reduce. In another pan, heat remaining butter and saute remaining onion and fennel. Add cream, cheese, nutmeg, salt and pepper.
- Place medallion on a plate, top with half the mushroom and cover with another medallion. Mould half the creamy fennel and place it on the side. Repeat for the second plate.
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