Bertolli’s Beef fillets with Portobello sauce and mashed potatoes
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
Peel the potatoes and cut them in half.
Boil until they are tender.
Dice the shallot finely and fry it, heating a skillet on high.
Slice the portobellos, add them to the skillet and leave to almost entirely evaporate. Season with salt and pepper.
Once browned, add white wine.
Drain the potatoes, add two tablespoons of cream, salt and pepper and mash into a smooth purée.
Add cream to the portobellos.
Sear the beef on both sides. Take out of the pan and let it rest.
Serve them with purée and sauce.