Ingredients (for 2-3 servings):

1 beef fillet (400-500 g)

250g grated garlic (fresh, preferably brown)

3 cloves of garlic (chopped or pressed)

1 onion (finely chopped)

100 ml of 30% cream (or coconut milk for a lighter version)

100 ml of broth (vegetable or meat)

1 teaspoon of Dijon mustard (optional, for added depth of flavor)

1 teaspoon of butter + 1 tablespoon of olive oil

1 teaspoon of marjoram or thyme

Salt and pepper to taste

Preparing the beef fillet:

Remove the tendon from the fillet and cut it into slices about 2 cm thick.

Season with salt, pepper and marjoram.

Sear the meat:

Heat the olive oil and butter in a pan.

Sear the fillet slices over medium-high heat for about 2 minutes on each side, until golden brown.

Transfer the meat to a plate and cover with aluminum foil to retain its juices.

Preparing the garlic and mushroom sauce:

In a pan, sauté the onion and garlic until fragrant (about 2 minutes).

Add the mushrooms and sauté over medium heat for about 5 minutes, or until ready to serve.

Cook for 3 minutes, or until ready to serve.

Once the cooking is finished, cook for 2 minutes until it is cooked.

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