Fillet of Beef with Wild Mushrooms

1. 1

   Place a large saute pan on medium-high heat and let it get hot, about 45 seconds.

2. 2

   Add the olive oil, mushrooms, and bell pepper, and saute, stirring often, until they are almost tender, about 4 minutes.

3. 3

   Add the shallots and saute 3 minutes more, stirring frequently.

4. 4

   Transfer the vegetables to a medium bowl and return the pan to the stove.

5. 5

   Increase the heat to high and add the butter.

6. 6

   As soon as the butter stops foaming, add the slices of tenderloin.

7. 7

   Brown the meat quickly, about 2 minutes on each side, then transfer to a plate.

8. 8

   Add the white wine, Marsala, and bouillon cube to the pan and reduce until the liquid is almost entirely evaporated, about 3 minutes.

9. 9

   Return the vegetables and meat to the pan.

10. 10

    Cook just long enough to reheat the meat and vegetables, 1-2 minutes, turning the meat a few times.

11. 11

    Season with salt and pepper, if desired.

12. 12

    Serve immediately, pouring the pan juices over the meat.

13. 13

    Garnish with parsley.

* Per serving · 4 servings · Values may vary.