Summary

Ingredients

• 750 g tomato (s)
• 750 g mushrooms
• 1 kg beef fillet (s)
• 100 g clarified butter
• 2 teaspoons porcini mushrooms, dried, ground
• 250 g double cream
• 1 clove garlic
• basil
• salt and pepper
• possibly sauce thickener

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Instructions

1. Skin the tomatoes, cut in half lengthways, remove the stalk and squeeze out the seeds. Season the tomatoes with salt, pepper and the garlic. Clean the mushrooms and cut into 1 cm thick slices.
2. Preheat the oven to 200 ° C top / bottom heat.
3. Season the fillet of beef with salt and pepper and fry it in the clarified butter, then remove it from the pan.
4. Then fry the mushrooms in the frying fat and take them out of the pot again. Put the meat back in the middle of the pot and put the mushrooms all around. Put the tomato halves between the mushrooms. Mix the porcini mushroom powder with the double cream, season with salt and pepper and pour over the meat.
5. Place the pot in the middle of the hot oven and cook in an open pot for 20 minutes.
6. Take the meat out of the pot and wrap it in aluminum foil. If necessary, bind the sauce with the sauce binding agent, cut the meat open and put it back in the saucepan, garnish with basil and serve.