Ingredients: 1 kg of beef fillet1/2 (750 ml) bottles of burgundy wine2 (400 ml) can of beef broths 4 hats of Portobello mushrooms, chopped1/4 cups of butter of garlic, chopped1/2 teaspoon of dried thymeyan1/4 teaspoon of salt, or according to taste 1/2 teaspoon of ground black pepper, or to taste 1 onion-shawl, finely chopped 2 tablespoons of flour
Preparation:
Warm the grill in the open air. Melt butter in a large pan over medium heat. Fry the shawl on the transparency, then add the mushrooms and fry, stirring until it darkens, about 5 minutes. Shift the mushrooms from the pan and put aside. Pour one can of beef broth and Burgundian wine into the pan. Increase fire and bring to a boil. Bring the mixture to a boil until it decreases in a volume by 1/3.
Grill beef to the desired degree of readiness. Season with salt and pepper at will. Transfer to a plate and put it off.
When the sauce decreases in volume, add the second jar of meat broth and garlic. Bring to a boil and continue to cook from 5 to 10 minutes. The sauce will be quite liquid, like juices. Add flour and cook until the sauce reaches the desired consistency. Try and configure seasonings to taste, if necessary. Add mushrooms. Serve beef chops with mushroom sauce.