#beefmushroom

This recipe pairs succulent beef tenderloin with earthy mushrooms, creating a hearty and flavorful dish that perfectly complements the bold flavors of Edmida Neri Rosso Igt wine. The richness of the beef and mushrooms enhances the wine's robust character, while the balsamic vinegar adds a tangy depth to the dish.

Ingredients: 1 bottle of Edmida Neri Rosso Igt wine. 500g beef tenderloin, sliced thinly. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 onion, thinly sliced. 200g mushrooms, sliced. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: Heat olive oil in a skillet over medium-high heat. Season beef slices with salt and pepper. Sear beef slices in the skillet for 2-3 minutes on each side until browned. Remove and set aside. In the same skillet, add garlic and onion. Saut until fragrant and onions are translucent. Add mushrooms to the skillet and cook until softened. Deglaze the skillet with balsamic vinegar, scraping up any browned bits from the bottom of the pan. Return the beef slices to the skillet and toss to coat with the mushroom mixture. Cook for an additional 2-3 minutes until beef is cooked to your desired level of doneness. Serve the beef and mushroom mixture hot, garnished with fresh herbs if desired, alongside a glass of Edmida Neri Rosso Igt wine.

Prep Time: 15 minutes

Cook Time: 20 minutes