Beef Fillet with Chanterelle Sauce, Chanterelles and Potato Biscuits

Summary

Ingredients

• 300 g beef fillet (s), pared in one piece
• 200 g chanterelles
• 3 potato (s), waxy
• 4 slices bacon
• 500 g beef stock
• 150 g port wine
• 1 onion (s), very small
• 50 g beef jerky
• 1 egg (s)
• some chives
• 2 sprigs rosemary
• 2 sprigs thyme
• little olive oil
• 1 tablespoon, leveled tomato paste
• 1 teaspoon, leveled sugar
• 1 clove garlic

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Instructions

1. Parry the beef fillet and vacuum, cook in a water bath at 57 ° C for 2 hours.
2. Sauté the onions and the diced jerky in olive oil with a little sugar until it gets a little color. Add the tomato paste and roast a little. At the same time add 100 g of chanterelles. Extinguish with 50 g of port wine and let it boil down completely. Add the pressed garlic clove. Extinguish again with 50 g of port wine and let it boil down completely. Add the thyme and rosemary, toss lightly. Add the stock and let it boil down.
3. Clean the potatoes and cook almost through with their skin. Peel the potatoes, press through with the potato press and let cool down a little. Add the egg yolks, season with salt, and add some nutmeg and the chives. Work through well. Roll up in cling film and place in the frozen food.
4. Just before eating: wait until the sauce is reduced to about a third. Strain the sauce through a sieve. Continue to boil down until you have a sufficient bond.
5. Weigh down the breakfast bacon in the microwave and let it get crispy. At 750 watts this usually takes 2:30 minutes.
6. Warm up the plate. Remove the potato roll from the frozen food, cut off slices with a wet sharp knife. Much
7. Heat the oil in a pan to around 160 ° C. Take the meat out of the vacuum.
8. Set up two more pans. Grease both pans with a little olive oil.
9. Fry the potato thalers in the hot fat on both sides until golden brown. Toss the remaining chanterelles with a little sugar, salt, pepper and a little thyme in olive oil. Heat the third pan very high. Turn off the mushroom pan, remove from the flame and cover.
10. Degrease the bacon and potato thalers on kitchen paper and place on the plate.
11. Unpack the meat, season with salt and a little sugar and let it take color on each side in the very hot pan, do not cook any more. Take the meat out of the pan and place on a board. Please pat the meat dry before roasting.
12. Spread the sauce in the middle of the plate. Lay a slice of bacon flat on a sauce-free area. Add a potato thaler, it can lie on the sauce. Place the mushrooms on top of the bacon, lean a second strip against the mushrooms or on top. Cut the meat into slices about one centimeter thick and serve with.
13. Of course, all components have to be seasoned with salt, pepper, sugar and according to your own taste or preferences.
14. Caution: If you don`t cook in a vacuum, you can of course make the fillet the way you like it. But here you certainly have to carry out some work steps differently so that everything comes out hot on the plate.

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