- Beef tenderloin - 1 Kilogram
- Champignons - 250 Grams
- Tomato sauce - 1/2 cup
- Wine - 1/3 Cup
- Broth chicken - 1,5 cups
- Vegetable oil - 1 Art. a spoon
- Olive oil - 1 st. a spoon
- Butter - 2 Art. spoons
- Salt, pepper - - To taste
- Spices - - To taste
Beef tenderloin is cut into medallions, salt and pepper. Mushrooms cut into thin slices. In a frying pan, we warm up the vegetable oil. When the oil is hot, we put our medallions into it. Fry a half or two minutes on one side ... ... as much - on the other side. Approximately this should look like meat after frying. We take the medallions from the frying pan, put it on the plate. In a frying pan, meanwhile, melt the butter in olive. When the butter melts, add mushrooms and a pinch of salt to it. Fry over medium heat to brown mushrooms. Add the tomato sauce. After 2-3 minutes, when the tomato sauce thickens, add the wine to the frying pan. We increase the heat and evaporate the wine. When the wine is almost completely evaporated, pour chicken broth into the pan. We evaporate the broth halfway. When the chicken broth is evaporated by half, we return the fried medallions to the resulting liquid sauce. Reduce the fire to a minimum and extinguish the medallions in the sauce for another 5-7 minutes until the meat is ready. Medallions of beef are ready. Serve hot. Bon Appetit!
Servings: 3-4