The heads from the mushrooms from the peduncles are separated.
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| Ingredients to make Mignon fillets with mushrooms and bechamel: |
| For 6 people: Preparation time 1 hour. 575 calories per portion.: 6 SoloMillo de Buey 6 Redondels of mold of mold 250 gr. of mushrooms 30 gr. of butter the juice of half lemon large 1 glass (of water) of oil 25 gr. of butter 2 tablespoons of oil 2 tablespoons of flour 3/4 l. OF MILK SAL |
Ingredients to make Mignon fillets with mushrooms and bechamel:
2. They wash well with water and a few drops of lemon juice, so that they do not wear black, and drain.
3. The heads (which must be small and quite the same) are put in a saucepan with 30 gr. of butter, lemon juice and a little salt.
4. over low heat are done for about 6 minutes, then they are reserved.
5. The mushroom rabos are very small and reserved in raw.
6. In a pan, 25 gr. of butter and oil to heat; When they are melted, the flour is added, a few laps are turned with a wooden spoon or some rods, more or less for 2 minutes and, little by little, cold milk is added, without stopping to spin, and finally , the minced of raw mushrooms and the juice of the mushrooms of the saucepan.
7. The Bechamel is cooked for about 10 minutes.
8. reserves heat without cooking more.
9. Apart, in another pan, put the oil to heat and fry the bread canapés, which must be a little larger than the meat (in the ingredients it puts round, but the safest thing is that you need to use two slices by fillet , if you remove the bark will be better).
10. They are put in a source.
11. Then the sirloin fillets are fried, before throwing a little salt for each face and removing a little pan in the pan.
12. about 4 or 5 minutes of each side are fried.
13. each one perches on the slices of bread.
14. They sprayed with the bechamel that has to be thick, the heads of the mushrooms are put all around the fillets, but above the bread.
15. Every 5 minutes get in the oven previously heated, and it is served as soon as it begins to brown a little.
