A delicious mushroom dish for any occasion!
Cut the beef fillet into medallions, season and sauté in olive oil. Sauté the washed spinach in butter and garlic and season with salt, pepper and nutmeg.
Dice the cleaned oyster mushrooms, sauté in butter and season with salt and pepper. For the sauce, remove the seeds from one small chili pepper, finely dice it, sauté it in olive oil, fold in the diced tomatoes and add salt, pepper and a little bit of paradeis pulp.
Garnish the remaining chili peppers on the edge of the plate. Grate the truffle potatoes with skin into fine slices, bake in deep fat until done and add salt.