main · Cooking course

Ingredients

• Buckwheat — 300 g
• Porcini mushrooms — 250 g
• Sour cream (30%) — 75 ml
• Heavy cream (33%) — 50 ml
• Beef tenderloin — 500 g
• Beef stock — 250 ml
• Dry white wine — 50 ml
• Salt — to taste
• Vegetable oil — 50 ml
• Dijon mustard — 0.5 tbsp
• White pepper — to taste
• Butter — 10 g

Instructions

1. Pour beef stock into a saucepan, add the mushrooms, simmer.
2. In another saucepan add buckwheat, a pinch of salt, water; put on the heat. After 10 minutes, when the buckwheat has absorbed most of the water, add a knob of butter, cover with a lid, take off the heat, and set aside.
3. In a third pot pour white wine and reduce for a couple of minutes.
4. Strain the mushroom stock into the same pot, add cream, reduce to a thick sauce.
5. Slice the beef into 5–10 mm strips, salt, pepper. Heat a pan, add vegetable oil. Sear the meat 30 seconds per side. Drain on paper towel.
6. In the same pan, briefly sauté the mushrooms. Salt and pepper lightly.
7. When the sauce thickens, taste. Adjust salt and pepper, take off the heat. Stir in the mustard and sour cream. Do not boil.
8. Submerge the meat in the sauce to warm through.

Serving

1. Mound the buckwheat to one side of the plate.
2. Pile the meat on and next to it; pool the sauce around.
3. Top with mushrooms.