Serves 4-6 

Ingredients:

10 prime beef tenderloin fillets

1 tbsp minced garlic

250 gm canned mushrooms (rinsed, drained)

1 chicken bouillon cube

25 mls dry red wine (optional)

2 tbsp parsley leaves (chopped)

Salt (to taste) + black pepper + herbes de Provençe + grated nutmeg + 1 wooden stick cinnamon

25 gm butter

2 tbsp cooking oil

Method:

Heat an empty frying pan or skillet.  Add butter, oil and cinnamon stick.  Add fillets to pan; without crowding it, to sear fillets on both sides.  Space them to have an empty space between them; to add garlic.  Stir it in to change colour and becomes aromatic.  Season with all seasoning; except salt, on top of each fillet.  Add bouillon and an average amount of hot water.  Cover; over low heat and allow to simmer and cook.  Repeat process; if needed, after a while; of ten minutes; provided your cooking time should not exceed 30 minutes all in all; lest beef turns rubbery.  Add mushrooms to simmer with meat and sauce for the final five minutes.  Taste for salt.  Remove away from heat; having a substantial amount of reduced sauce; to be served with fillets.  Remove cinnamon stick.  Allow to rest; covered, for five minutes, then serve.  Scatter parsley on top.

*A version of this article appears in print in the 28 January , 2021 edition of Al-Ahram Weekly