Bertolli’s Beef fillets with Portobello sauce and mashed potatoes
20’
Medium
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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.
