¼ cup dried mushrooms, rehydrated and finely chopped
¼ cup white wine
1 ½ cup cream
Salt and pepper to taste
¼ cup SOFRUCO pumpkin seeds, toasted and chopped
In a pot, sauté the green onion and garlic until lightly browned. Add the butter and fresh mushrooms and cook for 5 minutes. Add the rehydrated dried mushrooms and white wine and simmer until the alcohol has evaporated. Add the cream and cook another 5 minutes. Season with salt and pepper and add the pumpkin seeds and set aside.
In a large pot with abundant boiling water, blanche the asparagus for 3 minutes. Drain and set aside.
In a skillet, heat the olive oil and sear the beef medallions for 5–7 minutes per side. Season with salt and pepper. They should be nicely browned on the outside and juicy in the center.
Serve the medallions with the asparagus and a few spoonsful of sauce.