serves
4
Ingredients:
4 x 150g fillets of beef
50g serrano ham, diced
4 slices of thinly sliced white bread
1 chicken liver, cut into small pieces
1 truffle, sliced or cut into small pieces
1 small glass of dry sherry
1 tbsp tomato purée
1/4kg mushrooms, washed and thinly sliced
olive oil
butter
sal and black pepper
Preparation:
In a frying pan, sauté the sliced mushrooms in some oil and butter, adding a pinch of salt and some black pepper. Keep aside. In the same pan, fry the bread on both sides, until golden, place onto serving dishes and keep hot. In the same pan, fry the fillets of beef, seasoning if desired, and place on top of the slices of bread. In the oil that is left over, toss the pieces of ham, truffle and liver. Stir well and add the tomato purée
and sherry, leaving to heat through for one minute. To serve, pour
the sauce over the fillets and dish the mushrooms on the side. Serve
very hot.
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