Pisco Sour

Pisco Sour

During our trip in Perú we had the chance to try different variations of a fantastic cocktail called Pisco Sour in many different places and we loved it so much that we decided to bring home a bottle of Pisco and a small bottle of Angostura bitters.

During a walking tour in Arequipa we stopped by a Pisco shop and we tried varieties of Pisco. They are really quite different!

For more details read:




Pisco Sour

  • Servings: 1
  • Time: 5 mins
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Pisco Sour

You need:

  • 2 ounces Peruvian pisco
  • 1-2 tablespoon lime juice
  • 2 tablespoons sugar or 1 once simple syrup, or more to taste
  • 1 tablespoon pasteurized egg white (pasteurized if you prefer)
  • 3-4 ice cubes
  • Angostura bitters
  • Cinnamon (optional)


  1. In a blender, combine the Pisco, lime juice and the sugar; mix until sugar is dissolved.
  2. Add egg white and ice cubes, blend at maximum speed until frothy.
  3. Pour into a glass, add two drops of bitters and a small dash of cinnamon.
  4. Serve immediately

Salted Caramel Sauce

Salted Caramel Sauce 3If you already tasted some salted caramel sauce you know what I’m speaking about: if not this is special sauce that can be used as topping hot beverages as coffee and hot cocoa, over ice cream or simply drizzled over just about any dessert.

Before you start to cook I really recommend you read the recipe first and to have all the ingredients on hand as you will need them very quickly. It’s little bit tricky, but if stay near your skillet and you wait for the deep amber color before adding the butter and the heavy cream you will be successful. Be careful, the sugar is very hot, keep distance while pouring the cream!

Salted Caramel Sauce

  • Servings: 1 jar sauce
  • Time: 20 mins
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/


You needSalted Caramel Sauce 1:

  • 200g sugar
  • 2 tablespoons water
  • 100 g butter
  • 200 ml heavy cream
  • 1 teaspoon fleur de sel


  1. Place sugar and water in a medium sized non-sticky skillet. Heat over medium-high temperature until you see that the sugar starts to melt. At this point start to whisk with a wooden spoon, continue until it reaches a deep amber color
  2. Remove the pan form from the heat, add butter and whisk until melted.
  3. Slowly add the heavy cream, whisk until incorporated and smooth.
  4. Add salt and whisk.
  5. Pour the warm caramel sauce into a jar and store it in the fridge.
  6. To use the caramel sauce, either warm up slightly, adding a little water to thin if required, or simply spoon it into a hot liquid, such as milk.

Serving suggestion:

  • Pour 2 tablespoons salted caramel in a flat dish and spread it.
  • Coat the borders of the ice-cream cups dipping them into the salted caramel sauce.
  • Distribute some ice cream (for example, vanilla, stracciatella or chocolate) into the cups.
  • Pour over the ice cream some fresh made espresso.
  • Top with whipped cream
  • Drizzle with salted caramel.

Rosemary Rolls and Rosemary Grissini

Rosemary Rolls and Rosemary Grissini

Refreshing the sourdough starter is necessary to keep it strong and alive.

These preparation have been creating to refresh my sourdough starter and avoid making “too much” bread when I don’t need it. It’s a simple way to refresh without spoiling material/food.

Last time I needed to refresh I decided to prepare grissini with rosemary taste and as the first batch was in the oven I decided to convert the second part into bread rolls.

For grissini I decided to prepare a dough with 60% (this means 60% water to flour weight) hydration as more water would make the dough to sticky.

For breads, especially if prepared in the Dutch oven as for no knead bread I prefer the 70% formula.

I started with the 100 g of starter, corresponding to the amount of 50 g water + 50 g (=ml) water.

Adding 100 g water and 200 g flour we get a total amount of 150 g water to 250 g flour; this is equal 60 % hydration (calculation: 150 / 250 *100)

From starter Addition Total
water 50 130 180
flour 50 250 300
Hydration % 100 60


For a softer preparation we can add 120 ml water + 200 g flour.

From starter Addition Total
water 50 125 175
flour 50 200 250
Hydration % 100 70


Rosemary Rolls and Rosemary Grissini

  • Servings: 4-6
  • Time: 3-7 hr
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Rosemary Rolls and Rosemary Grissini

You need

  • 100 g sourdough starter, 100% hydration (If you don’t have it: replace with 50 g flour + 50 ml water and 1/2 teaspoon instant yeast)
  • 250 g flour (I added 180 g white plain flour + 70 g whole meal flour)
  • 130 ml luke warm water
  • 2 tablespoons fresh rosemary chopped
  • 1/2 teaspoon salt
  • Flour to dust


  1. Combine sourdough starter with all the other ingredients except the flour to dust,
  2. Knead well, cover and let rest to rise until doubled in a warm place. Depending on the activity of the yeast this can take 2 hours to 6 hours.
  3. Divide the dough into two portions.
  4. Roll out the first portion on a well-floured surface to 2-3 mm thick. Cut with the pizza cutter into strips and place on a baking tray. Let rest about 30 minutes before baking.
  5. In the meanwhile cut the second half into 4 log portion for the bread rolls. Dust with flour, twist and place on a baking tray to rise.
  6. Preheat the oven to 180°C/350°F.
  7. Bake the grissini until they change the color, remove from the oven and place on a grid to cool down and finish to dry.
  8. Preheat the oven to 230°C/450°F when you see that the bread rolls are rising.
  9. Bake the rolls until the borders turn brown.

Cusco- Peru 2015


Finally after a few month I’m coming back reviewing my photos and selecting a few of them for a new post.

In Cusco we spent a few days from where we had the possibility to make excursions and discover the surroundings.

I imagined Cusco much smaller with a center more or less similar to nice village. I was surprised to find a beautiful colonial town with a center like jewel, with a golden shine during nighttime especially in the wet season.

As we booked the trip we knew that we would find rain and we were prepared to accept eventually heavy rains. In some way we were more than lucky and we did not hot have lot of rains and the sun appeared every day.

We visited the town mostly walking, we enjoyed our lunches usually in very small restaurants with fixed menus and the dinner in “normal” restaurants. We slept not in the historical center but at walking distance from there, we were really lucky.


  • Buy tourist ticket: Usually in addition to the tour price, you must purchase a tourist ticket. A full tourist ticket costs s/130 or s/70 for students with a valid ISIC card. The full tourist ticket is valid for 10 days and allows entry to the majority of the Inca sites around Cusco and the Sacred Valley. This is a better option if you plan on also combining the city tour, or visiting any of the archaeological sites outside the Sacred Valley in Cusco. An alternative option is to buy a partial tourist ticket which is s/70 and is valid for 1 day. Please Note, Tourist Tickets Do Not Include Entry To Koricancha Or The Cathedral. Entrance To Koricancha Is S/10 Or S/5 For Students. Entrance To The Cathedral Is S/25 Or S/12.50 For Students With A Valid ISIC Card.
  • As for Lima: protective cream, sunglasses, good shoes, coffee breaks and umbrella/coat during raining season are indispensable.
  • Safety: as for Lima
  • If you speak Spanish or at least if you know enough Spanish to understand a guide, book a tour in Spanish, your will enjoy your tour much more.
  • Horse riding and bicycle tours are available!
  • Try local food, including Guinea pigs (in Spanish: cuy)
  • To do on first day: take a free walking tour
  • To do: don’t miss the Cathedral and enjoy a tour, we did it during the city tour.
  • To do: City tour includes Cristobal main square, San Pedro market, Korikancha (Temple of the Sun)
  • To do: Day tour four main ruins on the outskirts of Cusco: Sacsayhuaman, Q’enqo, Tambomachay and Puka Pukara
  • To do: Day tour to Sacrad Valley
  • To do: Day tour to Maras and Moray (archeological site and salt mines)
  • To do: use your tourist ticket to check what you would like to see. Don’t miss the dances show.
  • To do: Visit Macchu Picchu (at least 2 days tour!)
  • To do: trekking, many different possibilities.


Links collection:

Inka Architecture:








http://galleryhip.com/sacred-valley-map.html (MAPS)










Have a look to:





Macchu Piccchu tickets and tourist tickets:



http://www.machupicchu.gob.pe/ (tickets online, here no students tickets available)




Harak Mas Curry – Beef Curry from Sri Lanka

Harak Mas Curry – Beef Curry from Sri Lanka 2

The first time I prepared this curry was about 20 years ago following the instruction of the book wrote by Charmaine Solomon. In the meantime I completed the recipe (see spice mix recipe added) and I adapted it to the ingredient we have. This serves 2-4 peoples depending on the other dishes added.

Sri Lankan cuisine has influences from the Kerala region of India and from Tamil Nadu. Main ingredients are rice, coconut and especially spices, reflecting the island’s history as a spice producer and trading post over several centuries.

With dish includes beef which is widely used in Sri Lanka as the main religion (70% of population) is Buddhism and it allows to eat beer/cow.

This gentle curry with homemade Ceylon curry powder is very hot (depends also on the kind of cayenne you use) and my guest were always delighted by this dish and asked me the recipe.

Once more the list of the ingredients is long, but if you prepared all the ingredients first you will see that the preparation is fast. What you need is more time for simmering as the meat need a few hours.

Harak Mas Curry – Beef Curry from Sri Lanka

  • Servings: 2-4
  • Time: 30 minutes preparation and 2 hr cooking
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Harak Mas Curry – Beef Curry from Sri Lanka

Main dish

  • 2 tablespoons ghee
  • 2 medium onions, chopped
  • 1 tablespoon ginger, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons Sri Lankan curry powder (see added instructions)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon coriander ground
  • 1 teaspoons black mustard seeds
  • 750 g beef, for stew diced into 2 cm pieces
  • 2 tablespoon vinegar
  • 1 teaspoon salt
  • 3 ripe tomatoes, peeled and chopped (or 1 can chopped tomatoes)
  • 1 fresh chili, seeded and chopped

Sri Lankan curry powder

  • 1 teaspoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 1/2 tablespoon fennel seeds
  • 1/2 teaspoon fenugreek seeds
  • 3 cardamom pods
  • 3 cloves
  • 1/2 small cinnamon stick, broken into small pieces
  • 3 dried curry leaves
  • 1/2 tsp cayenne pepper


  1. If you don’t have the basic Sri Lankan curry mixture, prepare it yourself: roast dry (without oil) coriander, cumin, fennel fenugreek, cardamom, cloves and cinnamon. Grind the roasted mixture with the curry leaves. Mix in the cayenne. Store in an air tight jar.
  2. In a medium pot with lid heat the ghee, add onion, ginger and garlic. Fry until onions get soft.
  3. Add the spices (curry, turmeric, coriander and mustard seeds) and fry at low heat until spices get fragrant.
  4. Add meat, toss until coated and fry a few minutes on all sides.
  5. Add vinegar and salt. Cook until liquid is adsorbed.
  6. Add tomatoes and chili, stir well, adjust salt if necessary.
  7. Cover and let simmer at low heat until meat is tender. This takes about 2 hours. Check from time to time if you have to add some water.
  8. Serve with rotis, naans or rice with a vegetables dish.

Twisted Cherry Chocolate Bread

Twisted Cherry Chocolate Bread 6

Last year was a berries year for us, spring is here and we still have a lot of cherries in the freezer.

I took I package out of the freezer and placed it over a colander in the kitchen to defrost. During this time I made my search for a new recipe, something completely new to use these delicious fruits.

Finally I find the solution I needed, not a recipe from the internet or from the books, since a combination of many ideas.

  • The dough from an apple bread
  • Adding cacao powder and more sugar to the recipe
  • Making the dough dairy free: oil instead of butter
  • Using the liquid of the cherries instead of milk for the dough (no waste, diary free)
  • New kind of filling: I love the combination of cherries and cinnamon¨
  • Glazing the bread with a clear glaze first to make it shine
  • Creating a new pink glaze with cherry juice and lemon (diary free again)

With this portion I prepared two rings (one for special giveaway) but you can prepare simply a bigger one and bake it for about 40-45 minutes.

The result is a not too sweet diary free and beautiful bread!

Twisted Cherry Chocolate Bread

  • Servings: 2 small loaves or one big loaf
  • Time: 4hr
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

Twisted Cherry Chocolate Bread 3

You need

  • 700 g frozen cherries


  • 3 1/4 cups flour
  • 1/2 cup dried potato flakes (as for puree)
  • 1/3 cup sugar (more if you prefer it sweeter)
  • 2 teaspoons dry yeast, if possible instant (if not proof the yeast first)
  • 1 teaspoons salt
  • 3 tablespoons oil
  • 1 teaspoon vanilla
  • 2 tablespoon cacao powder
  • 1 egg
  • 1 cup cherry water, from drained defrosted cherries (if not enough fill with water to 1 cup)


  • 2 cups defrosted cherries (about 350-400 g), drained
  • 1/2 cup sugar
  • 3 tablespoons breadcrumbs
  • 1 tablespoon cinnamon

Clear glaze

  • 1 tablespoon hot water
  • 1 tablespoon sugar

Pink glaze (alternative melted chocolate)

  • 1 tablespoon juice from cherries
  • 1 teaspoon lemon juice
  • 1 cup powdered sugar


  1. Place your cherries to defrost at room temperature, drain and reserve the juice. (I necessary fasten this step with the microwave). You will need I cup of liquid for the dough and you should reserve 1 tablespoon in a small cup for the pink glaze. Add the lemon to the reserved tablespoon of liquid for the glaze because this prevents oxidation and turning brown of the liquid.
  2. Combine all the ingredient for the dough and work if possible with kneading machine. Be sure you add one cup of liquid (cherry juice with some water to fill to volume). Knead until very smooth.
  3. In a cup combine all the ingredients for the filling and toss.
  4. Divide the dough into two portions. Roll out each portion to a rectangle of about 25 cm (10 inches) to 60 cm (22 inches).
  5. Spread on each rectangle half portion of filling. Roll out tightly from the longer side.
  6. Transfer to a cutting surface and using a pizza cutter or sharp knife to cut the log in half lengthwise. Twist the two logs together forming a round or let it in straight, place on a baking tray or baking mold. Be sure to pinch well the ends together. Repeat with the second portion. Don’t worry if some of the filling will drop off, you can push the cherries between the dough layers when the logs are arranged on the baking tray. Note: I plaited them into the round shape for a new and cute looking!
  7. Place in a warm place for about 1-2 hour to rise until almost doubled. I use my kitchen oven light on / temperature off.
  8. Take loaves out of the oven, and preheat the oven to 180°C/350°F.
  9. Bake for 30 to 35 minutes until you see they take color and get darker.
  10. While bread is baking combine the ingredients for the clear glaze. Mix until sugar is dissolved.
  11. Remove the bread from the oven and immediately brush with the clear glaze. This will give the shine.
  12. Let cool down for about 30 minutes.
  13. In the meantime combine the ingredients for the pink glaze: combine in a bowl the baking powder with so much liquid (cherry juice with lemon juice) until you get a dense batter that can be dropped Drizzle over the loaves (I simply used a teaspoon for this step).
  14. Let cool down completely before slicing.

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Wild Yeast Naan

Wild Yeast Naan

Naan are very popular leavened flatbreads eaten not only in India, but also in Pakistan, Bangladesh, Afghanistan, Iran and other surrounding Countries.

Today we can find different variations with different toppings or fillings. They are delicious served hot and brushed with ghee (or butter) and, for those who love it, with garlic.

The traditional way to cook these breads in the tandoor oven, a clay oven heated by a charcoal fire at the bottom, where the naan were pressed on the walls for cooking

The main ingredients usually consists of yeast, all-purpose flour, warm water, sugar, salt, ghee and yoghurt.

Trying to imagine how in the villages the naan were cooked I imagined that the kind of yeast available could be wild yeast.

I found that it’s possible to prepare the sourdough starter simply after combining some yogurt, flour, salt and sugar and fermenting it overnight; BUT in this case for the final dough baking powder was added. The result may be delicious but I really wanted to prepare my naan without commercial yeast or baking powder.

I still have my sourdough starter (which needed to be refreshed), this was my choice.

The naans puffed very well and in contrast to the recipe with commercial yeast, the flavor was more “floury” and less “bready”! I can’t say which ones are the best, we loved both!

Wild Yeast Naan

  • Servings: 3-4
  • Time: 1hr preparation + 18 hrs resting time
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

Wild Yeast Naan

You need

  • 100 g sourdough starter, 100% hydration (If you don’t have it: replace with 50 g flour + 50 ml water and 1/2 teaspoon yeast)
  • 1/2 teaspoon sugar
  • 150 g flour
  • 130 ml lukewarm water
  • 1 tablespoon plain yogurt
  • 100 g flour
  • 1/2 teaspoon salt
  • Ghee or butter, for brushing (optional)


  1. Combine sourdough starter, sugar, 150 g flour, water and yogurt in a bowl, stir well and let rise for a few hours until almost doubled but best overnight.
  2. Add the other 100 g flour and salt, knead until smooth. Oil the surface of the dough and the sides if the bowl so that the dough don’t stick to the wall.
  3. Let rest 20-30 minutes.
  4. With oiled hands shape tennis ball sized balls (you can also make bigger naans).

Kolokythokeftedes – Greek Zucchini and Feta Balls


The surprising warm sunny evening of the first spring days was perfect for this kind of meal: zucchini balls with their herbed smell, yogurt sauce, fresh tomatoes and homemade bread (thawed in the oven just before serving) and some Greek wine make us feel at least a little bit like in vacations on Crete. Perhaps a frugal but wonderful tasty dinner!

Note: I know that these zucchini balls are usually fried and served as fritters, but as I don’t like the oily smells in the kitchen, I prefer to bake them in the oven; this works pretty well and it is easier to have them ready at once when you need them.

Kolokythokeftedes – Greek Zucchini and Feta Balls

  • Servings: 4-6
  • Time: 1 hr 30mins
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/


You need:

  • 3 medium zucchini
  • 1 tablespoon salt (for the preparation of the zucchini
  • 1-2 green onions, sliced or chopped
  • 3 tablespoons fresh dill, chopped
  • 20 mint leaves, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon lemon zest, grated
  • Pepper to taste
  • 1/2 cup breadcrumbs, adjust quantity if necessary
  • 1/4 cup flour
  • 1 egg, lightly beaten
  • 1 splash ouzo. optional
  • 1/4 cup of feta, crumbled
  • salt and pepper to taste
  • oil for shaping


  1. Roughly grate the zucchini in a bowl and toss them with the salt.
  2. Place the grated zucchini in a sieve over a bowl and let stand at least 30 minutes and up to 1 hour. Rinse zucchini under current water and squeeze out as much liquid as possible.
  3. Place zucchini in medium bowl. Add green onions, dill, mint, garlic, lemon peel, and 1 pepper. Gently stir in breadcrumbs, flour, egg, ouzo and then feta. If the mixture is too wet add more breadcrumbs. Adjust with salt and pepper to taste.
  4. Oil your hands and using 1 tablespoon zucchini mixture for each, shape balls and place them on baking sheet. You can prepare these ahead, place them in the fridge to chill until you need to cook them.
  5. Preheat the oven to 220°C/ 420°F. Bake for about 15-20 minutes until golden.
  6. Serve warm, lukewarm or cold.

Tiramisù with Amaretto

Tiramisù is famous and delicious Italian dessert based on layers of a cream with mascarpone and raw eggs combined with biscuits soaked in a coffee based mix.

Tiramisù means “pull me up”; perhaps because this is full of energetic ingredients (proteins in eggs and cheese) and/or since it contains alcohol as well as cocoa and caffeine.

If you have concerns about raw egg whites, be sure to use the freshest (and highest quality) eggs possible.

For those who don’t trust the origin of their eggs I saw recipes where eggs yolks were beaten in a pot over steam (double boiler) in order to deactivate the possible salmonella germs and the egg whites are substituted by beaten heavy cream. I never had to take this precautions, but I would like to post this here because I know that “safe-eggs” are not everywhere available. The choice is yours!

This recipe is characterized by the flavor of amaretto liqueur and maraschino; do you prefer a dessert without alcohol? Add more coffee and add some bitter almond extract.

As always I fully agree when my recipes are taken as base, as suggestion or as inspiration. I really appreciate when my reviewers post their suggestions and their experience.

I’m used to prepare a quite soft and creamy version of tiramisu, if you prefer a more solid one, you only have to layer more biscuits (about 40 pieces) as in my version.

I tried find something about the history of tiramisu`, but as the real origins are not confirmed I prefer to post here simply some links:




STiramisù with Amaretto

  • Servings: 8
  • Time: 30 mins preparation and 6 hours resting
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Tiramisù 2

You need:

  • 100 ml espresso coffee, freshly brewed
  • 2 tablespoon sugar for dipping
  • 2 tablespoons amaretto liqueur (alternative: more coffee and some bitter almond extract)
  • 2 tablespoons maraschino (alternatives Marsala wine, vermouth, brandy or coffee + bitter almond extract)
  • 4 eggs
  • 200 g sugar
  • 1 lemon, grated zest only (orange zest is delicious as well!)
  • 500 g mascarpone
  • 20-30 Savoiardi Italian ladyfinger (1 package of about 300 g)
  • 1 tablespoon cacao powder to dust


  1. Combine in a soup dish coffee, sugar, amaretto and maraschino. Stir to dissolve the sugar
  2. Separate egg yolk form egg whites; egg whites will be placed in a big bowl and yolks in a medium one.
  3. Beat egg whites to stiff peaks, this takes about minutes.
  4. Add sugar and lemon zest to the egg yolks and beat until soft and pale.
  5. Beat in mascarpone until very well combined
  6. Fold under the egg whites.
  7. Pour a few tablespoon of mascarpone-mix on the bottom of your mold (or one tablespoon for a single portion).
  8. Dip quickly the first ladyfinger in the coffee-mix and line over the cream. Repeat until the layer is completed.
  9. Cover with half of the mascarpone-mix.
  10. Dip the remaining biscuits quickly into the coffee-mix and arrange the second layer.
  11. Cover the second layer with the second half of the mascarpone-mix.
  12. Dust with cacao powder
  13. Refrigerate for at least 6 hours before serving.

Filet Mignon Medallions of Beef with Mushrooms and Dried Tomatoes

Filet Mignon Medallions of Beef with Mushrooms and Dried Tomatoes

Filet mignon are also called Chateaubriand, tournedos, filet de boeuf, tenderloin Steak, or fillet steak.

Some year ago my mother collected a newspaper article of a veal roast with the sauce I described in this post and I combined this tenderloin. I tried this recipe with whole beef tenderloin, with medaillons and both turned delicious.

I made and remade this dish, this year I prepared this for Easter adapting once more the recipe and it turned out so perfect that my mother told me these were the best medaillons I’ve ever prepared.

Suggestion: serve this with potatoes, egg noodles, mashed potatoes or with rice. I found out that with yellow saffron risotto this is perfect as well as the mushroom sauce goes perfect with the rice.

Variation: At home we have special oven which allows constant temperature around (80°C). In this case I roast the whole tenderloin in the pan for 4-5 minutes after rubbing it with salt, pepper and grill spices and I place it in in the preheated oven at 80°C. Quickly I prepare the sauce in the skillet were I roasted the meat and when ready I pour the sauce in the mold around the meat, this will keep the meat moist. Baking time at 80°C: about 2 hours for 2 pounds filet. Slice and serve with the sauce.

Filet Mignon Medallions of Beef with Mushrooms and Dried Tomatoes

  • Servings: 4
  • Time: 30mins
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

Filet Mignon Medallions of Beef with Mushrooms and Dried Tomatoes

You need:

Sauce (double quantity if desired for example as extra sauce for egg noodles)

  • 30 g dried mushrooms (best porcini mushrooms of good quality)
  • 1 cup broth
  • 1 tablespoon butter (or margarine)
  • 1 onion, finely chopped
  • 1 teaspoon flour
  • 1/2 cup white wine
  • 1 spring rosemary
  • 1/2-2/3 cup dried tomatoes in oil with spices
  • 1/2 cup heavy cream
  • Salt and pepper


  • 1-2 tablespoon vegetal oil
  • 4 slices beef tenderloin (about 2 cm thick)
  • Salt and pepper to taste



  1. Place mushrooms in to the warm broth to soak.
  2. Slice tomatoes into strips and set aside.
  3. Add 1 tablespoon butter to a sauce pot.
  4. Add onion and fry until translucent.
  5. Add flour and roast shortly.
  6. Add mushrooms with soaking broth taking care to leave the last spoons water in the cup (potential sandy or small stones sediment).
  7. Add wine and rosemary
  8. Add tomatoes.
  9. Add cream and bring to low simmer
  10. Stir well and adjust with salt and pepper.
  11. Set aside and keep warm.


  1. Place a non-sticky skillet over medium high heat until hot (this takes about 4-5 minutes). Add 1-2 tablespoons of vegetal oil (or good margarine with los water content) and tilt it around to cover the pan.
  2. In the meantime rub the meat with salt and pepper.
  3. Place the medallions into the skillet and roast them for 2-3 minutes on the first side. Flip and roast the other side for another 2-3 minutes. This should give you medium-rare medallions.
  4. To test for doneness, cut a small slit into a medallion and peek inside; remember that the meat continues to cook as it rests. Transfer the medallions to a warm platter cover with foil and let them rest in a warm place for 5 min. before serving.


  1. While the meat is resting pour the mushroom sauce into the skillet to dissolve the fond. Bring to boil, remove rosemary and pour in a saucier (bowl for sauce).
  2. Serve the meat topped with the sauce.


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