Beef Tenderloin with Mushrooms

Ingredients

• 1 whole beef tenderloin (solomillo)
• mushrooms
• 1/4 of mushroom volume fresh parsley, finely chopped
• 1/4 of mushroom volume shallots, finely chopped
• manteca (lard)
• breadcrumbs (pan rallado)
• salt and pepper

Instructions

1. Lard the tenderloin, season it with salt and pepper, and coat it with freshly melted manteca in a skillet.
2. Separately, combine the finely chopped mushrooms with the parsley and shallots. Sauté this mixture in a pan with a little manteca over the fire.
3. Make a thick sauce (espeso claro) and reduce it to a good consistency.
4. Place the mushroom mixture in a heat-resistant dish, add manteca, cover with the reduced sauce, and sprinkle with breadcrumbs. Bake for a quarter hour in the oven.
5. Arrange the baked mushroom mixture around the tenderloin when serving, and accompany with the pan juices in a sauce boat.