Mushroom Tenderloin Recipe

Soak the dried wild mushrooms in water for 40 minutes. Remove them from the water, dry them, cut the mushrooms into large slices and pour them into the pot with the chicken broth.

Start boiling the chicken broth, turn off the heat when bubbles appear and the liquid amount is reduced to approximately 350 ml.

Chop the fresh mushrooms into large slices. Sauté 50 g İçim Butter and fresh mushrooms in the pan for 8 minutes. Add the mixture to the mushrooms in the stock. Boil on the stove until it bubbles. Then season with salt and pepper. Leave to cool.

Leave it in the refrigerator for about 15 minutes. Just before serving the meal, season the meat thoroughly with salt and pepper. After melting 40 g of butter, seal both sides of the steak slices over high heat. Lower the heat and continue cooking slowly. Cook until the meat is tender, about 2 minutes on each side.

Cut the steak slices into four pieces. Pour the sauce you kept aside over them.

Before serving, garnish with a spoon of fresh İçim Chef Cream.