Beef Fillet Medallions with Oyster Mushroom Sauce on Asparagus-Ham Rolls

A delicious mushroom dish for any occasion!

Sauté in olive oil and cook in the stove. Blanch the peeled asparagus tips in a broth of salted water, juice of one lemon and sugar, drain, wrap each four asparagus tips with a slice of ham, season and sauté in olive oil.

For the sauce, dice the cleaned oyster mushrooms, sauté in pepper, olive oil, salt and kitchen herbs de Provence, extinguish with white wine, add whipping cream and a corner of stock cube and finish with whipped cream and chopped chives.

Arrange everything on a flat plate and garnish with a few sprigs of chives.

Our wine expert recommends a 97 Chardonnay Vin de Pays des Côtes de Prouilhe, Domaine la Louviere from Languedoc/France.

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