Summary

Ingredients

• 400 g beef fillet (s)
• 4 tomato (s)
• 1 onion (s), red
• 200 g oyster mushrooms
• 2 cloves garlic)
• 1 tablespoon cream cheese
• 2 tablespoon Gouda, grated
• 0.5 ½ bunch basil
• 0.5 ½ bunch parsley
• salt and pepper
• oregano
• olive oil

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Instructions

1. Preheat oven to 150°C (302°F) with top and bottom heat. Place an empty casserole dish inside to warm it.
2. Core the tomatoes and cut into small pieces. Peel and crush the garlic cloves. Mix the tomatoes and garlic together, then season with salt, pepper, and oregano. Chop the basil and parsley finely and stir them into the mixture along with the cream cheese.
3. Clean the oyster mushrooms. Heat olive oil in a large pan over medium-high heat, add the mushrooms, season with salt and pepper, and cook for 4–5 minutes until golden. Remove and set aside to keep warm.
4. Cut the beef fillet into slices about 2 cm thick and season with pepper. In the same pan over medium-high heat, fry each slice for about 1 minute on each side until browned. Peel the red onion, cut into rings, and fry for 2–3 minutes until softened.
5. Transfer the beef slices to the warmed casserole dish. Arrange the fried mushrooms and onion around them. Spoon the tomato mixture over the beef, sprinkle with grated Gouda cheese, and bake for 20 minutes until heated through. Serve hot.