Beef fillet with truffled mushroom ragout

Ingredients for 2 servings:

• 50 g butter
• 1 garlic clove(s), chopped
• ½ tsp marjoram
• 400 g mushrooms, small, quartered
• 150 ml veal stock
• 150 ml red wine, dry
• 4 tbsp cream
• 1 tsp oil (truffle oil)
• 2 beef fillet(s), each at least 2.5 cm thick
• salt and pepper
• 1 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt the butter in a pan over medium heat. Toss in the garlic and marjoram for 30 seconds. Add the mushrooms and sauté briefly in the butter. Season with a little salt, then reduce the heat to low and continue cooking for about 13 minutes. Add the veal stock, red wine, and cream and simmer until the ragù reaches a creamy consistency (about 5 minutes). Season with salt and pepper to taste. Up to this point, the ragù can be prepared well in advance. Fry the salted and peppered beef fillets in 1 tablespoon of oil in a pan over high heat until cooked to your liking, or grill them on a very hot grill, then let them rest for 5 minutes. During this time, reheat the ragù in the pan and stir in the truffle oil. Arrange the fillets on plates and generously spread the ragù over them. Tastes delicious with a piece of baguette and a dry Cabernet.