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 ofAl-Ahram Weekly

https://english.ahram.org.eg/News/399734.aspx