Beef medallions

Ingredients

• beef tenderloin - 200 gr.
• white mushrooms - 20 gr.
• chanterelles - 20 g.
• champignons - 20 gr.
• cream 33% - 60 gr.
• demi-voice - 15 g.
• parsnip - 50 gr.
• salt - 3 gr.
• pepper - 1 gr.
• butter - 15 gr.
• pesto sauce - 10 g.

Cooking

Step 1

Grill two pieces of beef 100 grams each until the desired roasting.

Step 2

Parsnip cut into 3 slices and grilled.

Step 3

Fry the mushrooms in a pan in butter until golden brown, pour in the cream and demi-glace. Boil down to the state of the sauce and bring to taste.

Step 4

Arrange the parsnip slices on a plate, drizzle with the pesto and place the meat next to them.