Sufra Dayma: Fillet Poivré in Mushroom Sauce By Moushira Abdel-Malek Serves 4 Ingredients: 8 beef fillets (trimmed, fat removed) 250 gms button mushrooms (wiped, coarsely chopped) 1 beef or chicken bouillon 100 ml dry red wine 1 tbsp lemon juice 1 tbsp balsamic vinegar 1 tbsp plain flour 200 ml cream 1 tsp butter +1 tbsp olive oil Salt (to taste) + black pepper (coarsely ground) Method: Season fillets, on both sides, with salt and pepper, pressing pepper into the fillets tissue as deep as possible. In a non-stick frying pan, sear fillets over high heat, to brown on both sides. Remove from pan. Add butter and oil. Add mushrooms and stir until just softened. Add flour and stir away from heat. Add wine, vinegar, lemon juice, whilst stirring, to dissolve flour. Bring back over medium heat. Add bouillon and stir to form sauce. Bring back fillet in sauce and cook for 5-10 minutes only (or else meat will turn tough). Add cream towards the end, only to heat through. Stir to combine. Serve with mashed potatoes or buttered fettucine.
