Four servings: 600 g of veal sirloin; 100 g of mushrooms, cut into thin slices; 8
tbsp of butter; 1 onion, finely chopped, 1 tbsp of flour; 1 glass of white dry wine;
2 dl. of milk cream; black pepper.
Preparation: In the first place, fry the mushrooms in the butter for a few minutes,
then add the onion, some salt, and continue frying until both elements turn a bit
brown. Add the wine until both the alcohol and some of its liquid fraction
evaporate, add the flour, stir with the wire whip to get a thicker mass that will
give rise to a béchamel-like cream; and finally add the milk cream to it, and
process the resulting sauce with a grinder to get a mushroom cream that will be
reserved for a later use.
As to the meat, never sprinkle salt or pepper on a meat piece to be fried,
barbecued, grilled, or whatever, as any piece of meat loses juices during the
broiling, or any other frying process. So, place a frying pan on a very high fire;
put some butter in it together with some olive oil, to prevent the butter to get
burned, and when the mix of butter and oil are very hot, then you place the
meat on the hot plate, grill, or whatever hot device you use. Once you have
placed the meat on the hot surface allow, at least, 1 minute to get a brown
color; you can check this by lifting up a bit one of the corners of the meat fillet
and see whether the brown color has already been achieved. Next, turn the
meat on the other side and repeat the checking process. Now you can sprinkle
salt and pepper on the meat (this is applicable to all meat pieces grilled,

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