Beef fillet with stuffed mushrooms

Ingredients for 2 servings:

• 400 g beef fillet(s)
• 10 large mushrooms, brown
• 1 m.-sized onion(s)
• 80 g diced ham
• 1 cup crème fraîche with herbs, approx. 100 g
• 2 tbsp herb cream cheese
• 3 tbsp Parmesan, grated or Grana Padano
• some thyme stalks
• oregano
• rosemary
• 2 garlic cloves
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

easy and good to prepare

Remove the stems from the mushrooms and scrape out the gills to create a hollow. Finely chop the onion and sauté in a little oil, adding a little water if necessary. Add the diced ham and heat until the liquid has evaporated. Add the cream cheese, crème fraîche, 2 tablespoons of Parmesan, a crushed garlic clove, and a grind of pepper. Stuff the mixture into the mushrooms. Sprinkle with the remaining Parmesan and bake in a preheated oven at 200°C. Once the mushrooms have been in the oven for about 20 minutes, add oil to a non-stick pan. Add the second garlic clove and the herbs and let it heat slowly. When the herbs are crispy, remove the herbs and garlic, set aside, and heat the stovetop to high. Add the fillet and sear on both sides until crispy, making sure not to turn it too soon. Season with salt and pepper and place in the oven with the mushrooms for about 5 minutes for 2 cm thick slices and about 10 minutes for 3-4 cm thick slices. Then arrange on a plate. Sprinkle with the remaining Parmesan cheese and the crispy herbs and serve. If you’d like a sauce, add a little white wine and cream to the roasting juices, bring to a boil briefly, and season to taste. Serve with a salad and ice-cold white wine.