This dish brings true autumn vibes to your plate — tender meat, fragrant mushrooms, and aromatic herbs. It’s simple and quick to prepare, making it perfect for a cozy dinner. If you have access to wild seasonal mushrooms, definitely use them to elevate the flavor.
- 2 escalopes or 2 thin steaks
- olive oil
- a little flour for dusting
- sea salt and freshly ground black pepper
- 2 cloves of garlic
- 2 sprigs rosemary or thyme
- 125 g mushrooms (champignons or a mixture of forest)
- 50 ml of white wine
- a small piece of butter
Heat a skillet with some olive oil and sauté the garlic and rosemary or thyme. After a couple of minutes, add the mushrooms and cook for 3–4 minutes, then remove from the heat. Season the meat with salt and pepper, then dust it lightly with flour. In a separate hot skillet with a little oil, sear the meat for one minute on each side. Pour in the white wine and let it simmer; after two minutes, return the mushrooms and herbs to the pan. Cook everything together for about three more minutes. Serve with the pan juices spooned over the meat.
Heat a skillet with some olive oil and sauté the garlic and rosemary or thyme. After a couple of minutes, add the mushrooms and cook for 3–4 minutes, then remove from the heat. Season the meat with salt and pepper, then dust it lightly with flour. In a separate hot skillet with a little oil, sear the meat for one minute on each side. Pour in the white wine and let it simmer; after two minutes, return the mushrooms and herbs to the pan. Cook everything together for about three more minutes. Serve with the pan juices spooned over the meat.
