Stewed fillet with mushrooms

Stewed fillet with mushrooms

Introduction:

Production steps:

Step 1: slice the tenderloin. Heat 1 tbsp oil over high heat. Add tenderloin, add a little salt and black pepper and stir fry until discolored. Set aside.

Step 2: turn to medium heat, melt 1 tbsp butter in wok, add scallion and fry to change color.

Step 3: add mushrooms and stir fry for 2-3 minutes. (my mushrooms are blanched. If they are not blanched, put them in with scallions. Put the butter and fry the mushroom slowly, it will be more fragrant.

Step 4: 4. Add 1 tbsp flour and stir well.

Step 5: 5. Add 250ml cream and 50ml water, mix well.

Step 6: 6, add soy sauce, gel, beef concentrate and red pepper, mix well.

Step 7: 7. Boil and add the tenderloin.

Step 8: 8. Turn the heat down, cover and cook for about 5 minutes.

Step 9: 9. Season with salt and black pepper.

Materials required:

Tenderloin: 400g

Mushroom and wild mushroom: 250g

Scallion: about 10cm long

Red pepper: half a piece

Cream: 250ml

Water: 50ml

Beef concentrate: 1 tbsp

Blackcurrant gel: 1 tbsp

Blackcurrant gel: 1 tbsp

Black soy sauce: 1 tbsp

Flour: 1 tbsp

Oil: 1 tbsp

Butter: 1 tbsp

Salt: right amount

Black pepper: right amount

Note: this dish can also be changed to chicken breast tenderloin, gel can also be changed to yellow mustard or curry.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: other