Beef fillet medallions in mushroom sour cream

Ingredients for 4 servings:

• 600 g beef fillet(s)
• 300 g mushrooms
• 300 g beech mushrooms
• 300 g shiitake mushroom(s)
• 400 g sour cream
• 400 ml mushroom stock
• 4 slices of bacon
• 1 shallot(s)
• 2 tbsp olive oil for frying
• 1 shot of red wine
• 1 dash of fish sauce
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Clean and slice all the mushrooms. Mix the sour cream and mushroom stock together and add the shiitake mushrooms. Then puree the whole thing. Cut the beef fillet into slices about 3 cm thick. Wrap the individual slices with the bacon and secure it with toothpicks. Dice the shallot and let it translucent in olive oil. Add a little tomato paste to the shallot and roast it. Then add the button mushrooms and beech mushrooms and sauté the whole thing briefly. Add the prepared sour cream and let everything simmer for about 5 minutes. Season the fillet slices with salt and pepper and sear on both sides. Then place them in a baking dish. Loosen the meat juices with a splash of red wine and add a little fish sauce. Add the loosened meat juices to the mushroom sour cream and stir. Pour the sour cream into the baking dish with the medallions. Cover the dish with foil and place in the oven. Cook for 30 minutes at 180°C fan/convection oven. Serve with spaetzle and fresh salad. Per serving, approximately 400 kcal