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Bertolli’s Beef fillets with Portobello sauce and mashed potatoes

20’ Medium 12345

4 – Beef fillets
3-4 – Shallots
300 gr. – Portobello mushrooms
4 – Potatoes
1 glass – White wine
500ml. – Cream
20 ml. – Bertolli Mild & Delicate Olive Oil Spray


Step 1

Peel the potatoes and cut them in half.

Step 2

Boil until they are tender.

Step 3

Dice the shallot finely and fry it, heating a skillet on high.

Step 4

Slice the portobellos, add them to the skillet and leave to almost entirely evaporate. Season with salt and pepper.

Step 5

Once browned, add white wine.

Step 6

Drain the potatoes, add two tablespoons of cream, salt and pepper and mash into a smooth purée.

Step 7

Add cream to the portobellos.

Step 8

Sear the beef on both sides. Take out of the pan and let it rest.

Step 9

Serve them with purée and sauce.