Medaglioni di Manzo con Funghi

Name: Medaglioni di Manzo con Funghi (Medallions of Beef with Mushrooms)
Yield: Serves 4
Cuisine: Italian
Ingredients: 12 x 50 g (2 oz) medallions of beef, taken from the smaller end of the fillet; 120 ml (4 fl oz) beef stock, or a bouillon cube; 2 tablespoons extra virgin olive oil; 120 ml (4 fl oz) beef stock, or a bouillon cube; Sea salt; 400 g (14 oz) fresh hedgehog mushrooms, cleaned and sliced; 1 tablespoon chopped fresh sage; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh basil; 65 g (2½ oz) butter; Chopped fresh red chilli pepper to taste; 1 garlic clove, finely chopped; 1 large onion, finely chopped

Medallions of Beef with Mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

You can use both types of chanterelles, winter or summer, or fresh morels instead of the hedgehog mushrooms (whose Latin name is Hydnum repandum). Always check a reliable reference book before picking wild mushrooms.

Ingredients

1 large onion, finely chopped
1 garlic clove, finely chopped
Chopped fresh red chilli pepper to taste
65

Europe
Italy
Main course
Mediterranean
Gluten-free
Summer
Winter

Method

Fry the onion, garlic and chilli gently in the butter until soft without colouring. Stir in the basil, chives and sage, cooking gently for 1 minute, then stir in the mushrooms and a little salt to extract the juices. When this happens, add the stock and fry for 1-2 minutes until the mushrooms are cooked but still al dente.

In another pan, heat the olive oil. When very hot, add th