(Fillet steaks with mushrooms & potatoes - Our recipe)

Time: preparation: 20 minutes .........cooking: 60 minutes Two or three 115 g (4 oz) fillet steaks 400 g (14 oz) wild mushrooms     (frozen too), sliced 450 g (1 lb) medium-size potatoes 10 tablespoons olive oil Butter 2 tablespoons dried extra herbs, parsley     and bay leaf 2 tablespoons chopped fresh rosemary 2 teaspoons chopped fresh sage 2 teaspoons paprika Salt 70 ml (2 1/2 fl oz - 1/3 cup) dry Marsala Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

In a saucepan put 2 tablespoons olive oil, mushrooms, dried herbs and Marsala. Season with salt. Bring slowly to the boil, stirring, then cover and simmer gently for 10 minutes.
Uncover and simmer for a further 10 minutes until the sauce thickens.
The mushrooms are ready to serve.
Preheat oven to 180°C (350°F). Cut the potatoes into large pieces and place them in an oiled (use the other 3 tablespoons olive oil) shallow ovenproof dish with rosemary and sage.
Bake in oven for 30-40 minutes, stirring frequently. Add salt and paprika in the last minutes.
At the end, cook the fillet. Heat butter in a non-stick frying pan and add the steaks.
Cook for two minutes, turn over and cook for a further two minutes.
Cook for a little longer if well-done steaks are preferred (if you want, you can add the steaks over the potatoes, in the oven, in the last minutes or in the saucepan with the mushrooms).

What's the right wine?
Our suggestion is: Merlot, Pinot Nero, Cirò rosso.

« dedicated to ... mushrooms

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".