Solomillo de ternera con salsa de champiñones



2 solomillos de ternera de unos 200 gramos cada uno
300 gramos  de champiñones
1/2 cebolla
1 diente de ajo
1/2 taza de fcaldo de carne,
1 chorrito de vino blanco,
3 cucharadas de fécula de maíz
2 cucharadas de aceite
Sal, a gusto


Picar los ajos y la cebolla y dorarlos en una sartén con un poco de aceite a fuego medio.  Agregar los champiñones ya lavados y cortados en cuartos; remover y verter el caldo de  carne y el vino. Bajar el fuego y dejarlo reducir. Cuando prácticamente no quede caldo, ligar con la fécula y colarlo. Reservar. Partir cada solomillo en dos mitades y marcarlos  a la plancha con un pequeño corte para que se cocinen mejor y queden jugosos. Una vez listos, disponerlos en una fuente y, sobre ellos, los champiñones en salsa.


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