Beef Scaloppini with Mushroom Marsala Sauce

1/3 cup potato flour
Pinch of sea salt
1 teaspoon pepper
2 tablespoons fresh oregano
2 pieces beef tenderloin, flattened
2 tablespoons olive oil
3 tablespoons butter
12 ounces wild mushroom mix
2 cloves of garlic, diced
½ cup marsala wine
1 cup beef stock reduced
½ cup whipping cream 36%

On medium heat, heat olive oil  in a frying pan.

Crust rolling

In a big bowl, combine the potato flour, sea salt, pepper and oregano. Lightly dust the beef tenderloin with the flour mixture. Sere the beef on both sides, about 3 minutes on each side then set aside on a baking sheet.

In the same pan heat the butter. Add the mushrooms and sauté with the diced garlic. Deglaze with wine until it is reduced by half.

Add the beef stock and simmer until it is reduced by half. Finish with the whipping cream. Season to taste.

Serves 4

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