The sliced beef with porcini mushrooms is a dish that combines the unique flavor of porcini with the taste of pan-seared beef. To get the best from this recipe, you need to infuse the flavor of the porcini into the meat as well.
If you like porcini mushrooms, you can’t miss:
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 383.06 (Kcal)
- Carbohydrates 1.43 (g) of which sugars 1.66 (g)
- Proteins 33.83 (g)
- Fat 26.87 (g) of which saturated 9.90 (g)of which unsaturated 7.28 (g)
- Fibers 2.63 (g)
- Sodium 973.17 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 7 oz beef sirloin
- 7 oz porcini mushrooms
- 1 tbsp butter
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan non-stick
- 1 Knife
- 1 Cutting Board
Procedure
This recipe combines cooking the mushrooms to flavor the sauce, which you will then use to cook the sliced beef. Easily and quickly, you’ll get a tasty meat main course!
Place a pat of butter and heat it over medium flame and add the porcini mushrooms that you have previously sliced.
Add the oil to the pan where you are browning the porcini mushrooms, which should slowly release their fragrance into the sauce.
When the mushrooms are toasted and crispy, remove them from the pan and set them aside.
Put the pan with the sauce back on high flame, when it reached the temperature it’s time to cook the meat.
The meat should be at room temperature and not cold from the fridge, take it out 20-30 minutes before cooking.
The hot pan will seal the meat on all sides, it should color and toast to keep the juices inside, cooking the meat at too low a temperature would “boil” it making it tough and not juicy.
When the meat is cooked, you just have to add the porcini mushrooms, a pinch of salt, and quickly sauté to blend the flavors.
Advice: For a medium rare cook of a 200g sirloin (about 1.5 inches thick), it takes 3-4 minutes per side (just 2-3 minutes for rare).
For a well-done slice, follow the indications for medium cook, then slice and sauté in the pan for 2 minutes.
Let the sliced beef rest for a couple of minutes wrapped in aluminum foil so that the juices distribute evenly in the meat and it doesn’t release too much blood when you cut it.
Slice the sirloin and serve it with the porcini mushrooms
Your sliced beef with porcini mushrooms is ready!
Plating Advice:
Arrange a base of fresh salad and place the meat and porcini mushrooms on top. Add a drizzle of extra virgin olive oil and a pinch of salt and pepper.
Wine Pairing for Sliced Beef with Porcini Mushrooms:
A red wine with earthy notes that wonderfully marries the porcini and is sumptuous and tannic enough to enhance the succulence of the meat. You can serve a Pinot Noir or a Tuscan Sangiovese.
