Filé Oswaldo Aranha

Ingredients

• 4 beef fillet steaks (200g each) (7 oz) 4 beef fillet steaks (200g each) (7 oz)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 tablespoon butter (15g) 1 tablespoon butter (15g)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250g mixed mushrooms (shiitake, oyster, cremini), sliced (8.8 oz) 250g mixed mushrooms (shiitake, oyster, cremini), sliced (8.8 oz)
• 1 cup beef broth (240ml) 1 cup beef broth (240ml)
• 1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 32g (Saturated: 16g)
• Carbohydrates: 7g (Sugar: 3g)
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Season the beef fillet steaks with salt and pepper on both sides.
2. 2.
   In a large skillet, heat the olive oil over medium-high heat.
3. 3.
   Add the beef fillets to the skillet and cook for 3-4 minutes on each side for medium-rare, or adjust the cooking time according to your preference. Remove the steaks from the skillet and set aside.
4. 4.
   In the same skillet, melt the butter and add the chopped onion. Sauté until the onion becomes translucent.
5. 5.
   Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are golden brown and tender.
6. 6.
   Pour in the beef broth and bring to a simmer. Let it cook for a few minutes to reduce slightly.
7. 7.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 2-3 minutes until the sauce thickens.
8. 8.
   Return the beef fillets to the skillet and cook for an additional minute to heat through.
9. 9.
   Remove the beef fillets from the skillet and place them on serving plates. Spoon the mushroom sauce over the steaks.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms properly before slicing. If using shiitake mushrooms, remove the tough stems before slicing. For oyster mushrooms, tear them into smaller pieces for a more rustic appearance.

Tips & Tricks

• For a richer flavor, marinate the beef fillets in a mixture of olive oil, garlic, and herbs for 1-2 hours before cooking.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the mushroom sauce and simmer until desired consistency is reached.
• Serve the Filé Oswaldo Aranha with a side of creamy mashed potatoes or buttered rice to soak up the delicious mushroom sauce.

Serving advice

Serve the Filé Oswaldo Aranha hot, accompanied by the mushroom sauce generously spooned over the beef fillets. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the beef fillets on individual plates, slightly overlapping each other. Pour the mushroom sauce over the fillets, allowing it to cascade down the sides. Sprinkle with chopped parsley for an elegant touch. Serve with a side dish and garnish with additional mushrooms, if desired.