Beef Medallions with Shiitake Mushrooms

Shiitake are the most cultivated mushrooms in the world. Originally from Asia, where they have been grown for over a thousand years. Shiitake can be considered a dietary food due to its low calorie content. These mushrooms go well with meat and fish, and are often used in the preparation of various soups and sauces. Shiitake beef medallions are served with spinach as a side dish.

Ingredients

• beef medallions - 500 g
• shiitake mushrooms - 480 g
• chicken broth - 200 ml
• olive oil - 16 ml
• sunflower oil - 30 ml
• fresh rosemary - 5 g
• fresh thyme - 5 g
• salt - 8 g
• Demiglyas sauce - 100 ml
• black pepper sauce - 40 ml
• black peppercorns - 1 g
• garlic - 40 g
• young spinach - 60 g

Directions

1. Soak shiitake mushrooms overnight in warm water with sugar (10 g of sugar per liter of water). In the morning, bring to a boil and cook for 30 minutes. Strain and cool.
2. Grease the medallions with sunflower oil, season with salt, pepper, grill on each side for a minute, placing sprigs of thyme and rosemary on top. Then bring to readiness in the oven at 180 degrees for 2-3 minutes. Cut the medallions in half lengthwise.
3. Fry the mushrooms in sunflower oil, add finely chopped garlic, demiglas sauce, pepper sauce, chicken broth and simmer for 5 minutes.
4. Remove from heat, add spinach leaves, stir gently.
5. Place the mushrooms and spinach in the sauce on a plate, top with the two medallions, cut up and season with salt and pepper.