Ingredients (4 pers)

Veal (top fillets 500 gr)

Tomatoes (2 units)

Onion (1 unit)

Garlic (2 cloves)

Mushrooms (50 gr)

Pine nuts (50 gr)

White wine (150 ml)

Flour

Laurel

Extra virgin olive oil

Salt

Drain the mushrooms and rinse them to remove any remaining conservation liquid.

Lightly flour the beef fillets and in a large casserole with a good jet of oil, brown the fillets on both sides. Sealing them will be enough. Remove them and reserve them on a plate.

Peel the onion and chop it in brunoise. Peel the garlic, cut it in half to remove the germ and chop it often. Add them to the same casserole in which you have sealed the steaks and cook over low heat, so that they do not burn, until the onion softens and is well poached, which will take about 5 or 7 minutes.

Grate the tomatoes discarding their skin. As soon as you have it, add it to the pot with the garlic and onion and cook the whole for 15 minutes plus medium heat.

To take advantage of the time and while the tomato is cooking, toast the pine nuts in a pan, being careful not to burn them.

As soon as the sauce is well done, add the clean mushrooms and let the whole cook 5 more minutes.

Then add the marked beef fillets and the white wine. Let it cook for about 3 minutes to evaporate the alcohol.

When the alcohol has evaporated, add the roasted pine nuts. Cover with water (or meat broth) and add a pinch of salt. Let the whole set cook for an hour over low heat until the sauce reduces.