Ingredients (for 2 to 3 servings):
1 beef fillet (400-500 g)
250g grated garlic (fresh, preferably brown)
3 cloves of garlic (chopped or pressed)
1 onion (finely chopped)
100 ml of 30% cream (or coconut milk for a lighter version)
100 ml of broth (vegetable or meat)
1 teaspoon of Dijon mustard (optional, for a more intense flavor)
1 teaspoon of butter + 1 tablespoon of olive oil
1 teaspoon of marjoram or thyme
Salt and pepper to taste
Preparing the beef fillet:
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Remove the tendon from the fillet and cut it into slices about 2 cm thick.
Season with salt, pepper and marjoram.
Brown the meat:
Heat the olive oil and butter in a pan.
Brown the fillet slices over medium-high heat for about 2 minutes on each side, until well browned.
Transfer the meat to a plate and cover it with aluminum foil to retain its juices.
Preparing the garlic and mushroom sauce:
In a pan, sauté the onion and garlic until fragrant (about 2 minutes).
Add the mushrooms and sauté them over medium heat for about 5 minutes, or until ready to serve.
Cook for 3 minutes or until ready to serve.
Once cooked, let it cook for 2 minutes, until it is thoroughly cooked.
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