600 g tenderloin medallions (pork, veal or beef)
150 g mixed mushrooms
250 ml beef broth (home best although you can use the brick)
Olive oil, salt and pepper
Add the oil to a skillet and saute the mushrooms and clean, once the retired and reserve sauteed, draining the oil well. With the remaining oil and the same pan, fry the finely chopped onion. Next add the mushrooms (we can reserve some for garnish the dish) to the pan with the onion and saute a few minutes. Now add the beef broth to the sauce and let reduce (you can add salt and pepper).
When you are ready, whisk until sauce has consistency (you can add a little milk or cream if it is thick) and hot standby in a sauce boat.
To roast the tenderloins just need a griddle or frying pan and a dash of olive oil.
Meringues homemade desserts without sugar Christmas – Fotolia.