Beef Fillet with Porcini Mushrooms

For the beef fillet with porcini mushrooms, remove the seeds from the chili pepper and cut into fine rings. Heat some olive oil in a pan and fry the chili rings with the ground coriander.

Blanch (scald) the tomatoes, peel off the skin and cut into cubes. Put them in a bowl and pour the chili-coriander oil over them. Add chopped parsley and pepper, mix well and leave in a cool place for at least 2 hours.

Dry clean the men’s mushrooms and cut them into thin slices. Wash the zucchini, rub dry and also cut into thin slices.

Brush the mushroom and zucchini slices with oil, pepper and fry, then salt first.

Heat butter in a frying pan. Fry the beef fillets for 2-3 minutes on each side. Put the beef fillet with the porcini mushrooms on a plate. Salt the marinated paradeis cubes and arrange them next to the beef fillet.

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