1) Soak i mushrooms in warm water. Tie the fillet steak with a few turns of twine, stopping the rosemary. Brown the meat in a pan with half of the butter.

2) Drain i mushrooms and chop them; then distribute them on the surface of the meat, then add salt and wrap theroast with aluminum foil. Continue cooking in the oven at 200 ° for 15 minutes, then lower to 160 ° and cook for another 20 minutes.

3) Meanwhile chop it shallot and fry it in a pan for 10 minutes with the butter remained and a pinch of salt; join the wine and simmer until the cooking liquid has reduced by half. Pour everything into the blender, add the cream and the bread chopped and blend until you get one cream smooth, then put back on the fire for a few moments, adjust to salt is peppery. Remove the meat from aluminum, slice it and serve it with sauce.