Tender beef medallions are cooked and served with a savoury tomato and mushroom hot and sour sauce.
Cut the beef fillet into 4 medallions. Pan fry in the oil and butter, sprinkled with chilli powder. Take out and drain.
Fry the tomatoes in butter with the fresh oregano and season with salt.
Cut the mushrooms into quarters and fry in sesame oil till just coloured. Add sherry, soy sauces, sugar, salt stock, and rice vinegar and reduce. Add the coriander and butter and check the seasoning.
Lay mushrooms in centre of bowl and arrange the medallions on top, then the tomatoes. Pour sauce from the mushrooms around and serve immediately.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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