Instructions: Fry the onion garlic and chilli gently in the butter until soft without colouring.

Stir in the basil chives and sage cooking gently for 1 minute then stir in the mushrooms and a little salt to extract the juices.

When this happens add the stock and fry for 12 minutes until the mushrooms are cooked but still al dense.

In another pan heat the olive oil.

When very hot add the medallions of beef and brown quickly on both sides.

Then the cooking time is up to you depending on how well done you like your meat.

Transfer the medallions to warmed plates and spoon over the sauce.

Serve with sauteed potatoes.

You can use both types of chanterelles winter or summer or fresh morels instead of the hedgehog mushrooms (whose Latin name ts Hydnum repandum). Always check a reliable reference book before picking wild mushrooms (qv Mushrooms reference book).

Serves 4

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