Double up this meal with mushrooms to make a delicious vegetarian meal with our vegan broth
You will need:
2 x beef fillet medallions (about 150g each)
2 cups of Dr Broth Beef Bone Broth
About 500gsliced mushrooms
2 Tbls Boursin Cheese
Handful baby spinach leaves
Pinch of salt,olive oil, squeeze of lemon juice
In a heavy based saucepan on the stove top, get your saucepan very hot, season your fillet medallions on both sides and give them a good sear so that they are lovely andbrown on both sides, but still rare in the middle. Set aside to rest and addyour mushroom to the pot.
Cook the mushroom for a few minutes until they also have a bit of colour (you can turnthe pot down to medium now then pour in the bone broth.
The broth needs to reduce by about half now.
While thebroth is cooking, use a sharp knife and slice you steak into the thinnest slices you possibly can.
When the bone broth has cooked down, switch off the heat and stir in the Boursin cheese.
Then stir in your fillet slices, baby spinach and squeeze of lemon juice.
Serve with pasta, rice or mash or anything you like really.
You can double up on the mushrooms and use Dr Broth Vegan Broth for a delicious vegetarian meal.