• 1h
• 4 serving

Ingredients

Andorinha Olive Oil
800 g beef fillet
Salt
Black pepper
1 cup chopped onions
1 cup Madeira wine
1 cube of beef stock
Potato gratin:
1 cup of milk
1 cup of fresh cream
Salt
4 medium potatoes cut into thin slices
1 cup of grated Parmesan cheese

METHOD

Season the beef fillet with salt and black pepper.
Heat up the Andorinha Olive Oil in a pan and fry the beef fillet, turning it from time to time, until it is golden brown.
Turn the off, let it stand and cut the beef fillet into medallions.
Fry the medallions at the desired cooking point.
In the same pan, remove the medallions and brown the onion.
Add the wine, the beef stock, mix it all and allow to reduce.
When it is almost dry, add a little more Andorinha Olive Oil.
Serve with the medallions.
Potato gratin:
In a saucepan, pour the milk, fresh cream, salt and bring to a boil.
Add the potato slices without washing to keep the starch and cook until they are soft.
In a baking dish, sprinkle the Parmesan cheese and bake at medium temperature (180 ºC) to brown it.