Ingredients

• 1 eryngii, 1/2 onion
• 1 teaspoon of garlic (finely chopped)
• beef 200g
• 1 tablespoon of butter
• Salt
• pepper.

Sauce

• 1 cup of red wine
• 1/4 cup of port wine
• 2 tablespoon of onion (finely chopped)
• 3 cups of beefconsomme
• 3 tablespoons of butter

Method

1. Put salt and pepper to beef. Slice onion and king oyster mushroom.
2. Put butter into a heated pan and stir fry onion over medium heat. Put red wine and boil it down until about half is left. Put beef consomme and boil it down again until another half is left.
3. Put ② into the mixer and mix it well. Filter it through the sieve. Put it into the frying pan and boil it down until it being halved. Put ② tablespoons of butter and mix well. Season it with Salt and pepper.
4. Put it into heated pan and roast well. Put it on the dish.
5. Stir fry garlic and onion with butter in the heated pan and put eryngii mushroom into it and then fry. Put chopped parsley into it and fry. Season it with Salt and pepper.
6. Put ⑤ on ④ and sprinkle ③ onto it.