ingredients

1 cucharada de aceite de oliva
4 solomillos de ternera, magro
(3 oz cada uno)
4 oz de champiñones blancos, enjuagados y
descuartizado (alrededor de 1 C)
1 chalote grande, picado (aproximadamente
2 cucharadas)
1 cucharada de ajo, picado (alrededor de 2-3 dientes)
1 C enlatado sin sal añadida en cubos
tomates
2 cucharadas de pasta de tomate sin sal añadida
2 cucharadas de vinagre de sidra de manzana
2 C caldo de carne baja en sodio
1 cucharada de maicena
1 cucharada de perejil fresco, enjuagado, secado y
picada (o 1 cucharadita de secado)
1 cucharada de estragón fresco, enjuagado, seco,
y picado (o 1 cucharadita de secado)
½ cucharadita de sal
¼ cucharadita de pimienta negra molida

Method

Preheat the oven to 350 ° F.
2 Heat the olive oil in a large heavy bottom skillet.
3 Gently dry the fillets with paper towels and then
Carefully place them in the hot pan.
4 Sauté both sides, about 2-3 minutes, until golden brown
dark brown.
5 Remove the fillets from the pan and put them in a baking
sheet to finish in the preheated oven for
3-5 additional minutes or up to the desired cooking point
(at a minimum internal temperature of 145 ºF).
6 To make the sauce, pour excess fat from
bread. Add the mushrooms and sauté until lightly
brown, about 3-4 minutes.
7 Lower the heat and add shallot and garlic. Cook
gently over low heat for about 2 minutes, until
tender, but not brown.
8 Add tomatoes, tomato paste and apple cider
vinegar and cook 3 additional minutes.
9 In a bowl, mix the beef broth and the corn starch.