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FILLET ALA CREME,with fresh cream and mushrooms.

FILLET ALA CREME : 1 1 / 2 pound fillet
2 cloves garlic

1 can 800 grams. mushrooms

butter or margarine

1 / 2 cup dry white wine

1 / 2 cup cream

carrots, frozen in Slices (1 pack)

salt - pepper Cut garlic in half and rub them with the steak. Cut the fillets into bite. Sprinkle with the pepper. In a pan put a little margarine and saute the mushrooms well. Drain the butter and the Adjust seasonings. In the same butter saute the fillets on both sides. Aradiaste in the Pyrex or metal plate that fits in the oven. Put in each one from a mushroom and a carrot. Nail the wooden hairpins. Butter left on the fillets and pour the wine and boil, stirring vigorously scraping the bottom of the pan with a wooden spatula, until it falls off all traces of grilled meat and the bottom to keep clean. The sauce should be thick like syrup. Pour in the cream sauce-a little bit, stirring constantly with a wooden spatula. Boil a few minutes. Skip to a large colander to be smooth. Try, if you need add salt and pepper and boil the 1'-2 'yet. Pour me that the fillet and serve immediately
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