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 oven to 80°C (176°F). Use an oven thermometer to verify the temperature.
2. Drain the canned chanterelles thoroughly.
3. Season the steaks with chilli salt and pepper.
4. Heat clarified butter in a large pan over high heat. When very hot, sear the steaks for 2 minutes on each side.
5. Transfer the steaks to a plate lined with aluminum foil. Place on the middle rack of the preheated oven and cook for approximately 45 minutes, checking with a meat thermometer until the internal temperature reaches 60°C (140°F).
6. While the steaks cook, sauté the diced bacon in a separate pan over medium heat for 3–4 minutes, stirring occasionally, until the fat renders.
7. Add the diced shallots to the bacon and fat and cook for 2 minutes until softened.
8. Add the drained chanterelles and sauté for 2–3 minutes, stirring occasionally.
9. Pour in the crème fraîche and stir in the chopped parsley and chives. Season with salt and pepper. Keep warm on low heat.
10. When the steaks reach 60°C (140°F) internal temperature, remove from the oven. Serve immediately with the chanterelle sauce spooned over the top.