Summary

Ingredients

• 4 steak (s), (fillet steak from beef) approx. 250 g each
• 2 cans chanterelles
• 3 shallot (s), finely diced
• 200 g bacon, diced
• 300 g crème fraîche
• 1 bunch parsley, finely chopped
• 1 bunch chives, fine rolls
• 2 tablespoon clarified butter
• some salt and pepper, from the mill
• Chilli salt

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Instructions

1. Preheat the oven to 80 ° C, preferably using an internal oven thermometer for checking.
2. Drain the chanterelles properly.
3. Season the steaks with the chilli salt and pepper and fry them in hot clarified butter on both sides for about 2 minutes. Then place on a plate or a piece of aluminum foil on the grillage and finish cooking on the middle rack in the oven in about 45 minutes.
4. In the meantime, skip the diced bacon and sauté the shallots in the skimmed fat. Add the chanterelles and sauté briefly, then add the crème fraîch, as well as chives and parsley. Season with salt and pepper and keep warm until the meat is done. The meat should have a core temperature of 60 ° C after the 45 minutes, but this varies slightly depending on the oven, meat thickness and searing time and heat. It is best to keep an eye on it with a meat thermometer. At 60 ° C, the meat should be pink and juicy through and through. If you prefer it a little more through or even more juicy, please adjust the cooking time.
5. Of course you can also use fresh chanterelles, but cleaning them takes a lot of time. With a green salad and a piece of fresh baguette, this is otherwise a very tasty, quick dish.