Beef fillet with mushrooms

Ingredients

• 6 beef fillets (150-180 g each)
• 1½ - 2 tbsp. "Lof" Extra Virgin Olive Oil
• 2 tbsp. butter
• 500 g small white mushrooms
• 2 cloves of garlic
• 4 tbsp. ‘maille dijon originale’ mustard
• 1/3 cup "Aspro Pato" Dry White Table Wine
• 100 ml sour cream
• Salt, freshly ground pepper
• Fresh thyme

Execution

• Season the fillets with salt and pepper on both sides.
• Place a heavy bottomed non-stick pan on the burner and heat it well.
• Add the "Lof" Extra Virgin Olive Oil and cook the fillets over high heat on both sides (5-8 mins in total).
• Move them on a platter, cover them with foil and keep them warm.
• In the same pan, melt the butter and sauté the garlic and mushrooms until they are dry of their liquids.
• Pour the "Aspro Pato" Dry White Table Wine and add the mustard and the sour cream.
• Allow the food to come to a boil, season with salt and pepper and add the thyme leaves.
• Serve the fillets on a plate with the mushroom sauce on top.
• Serve with mashed potatoes or french fries and a salad of your choice.