Summary

Ingredients

• 4 rump steak (s) à 200 g
• 6 tablespoon olive oil
• 2 clove (s) garlic, finely chopped
• salt and pepper

For the sauce:

• 2 tablespoon butter
• 100 g ham, cooked, cut into strips
• 1 onion (s), finely chopped
• 100 g chanterelles
• 100 g mushrooms
• 2 tomato (s), peeled, pitted and diced
• 1 pinch (s) nutmeg
• 0.5 ½ bunch parsley
• 0.5 ½ bunch oregano
• 4 cl brandy
• 8 slices bacon, smoked, mixed
• 200 g mozzarella

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Instructions

1. Briefly fry the garlic in the oil. Fry the steaks in garlic oil to taste, then remove, season with salt, pepper and keep warm.
2. For the sauce, heat the butter in a pan and sweat the ham and onion in it until translucent. Add the cleaned and chopped mushrooms and sauté briefly. Mix in the diced tomatoes. Season with salt, pepper and nutmeg, fold in the chopped herbs and flavor with brandy.
3. Briefly fry the bacon slices in the remaining garlic oil and place on the steaks. Spread the mushroom mixture evenly on top, cover with the sliced cheese and bake in the oven or under the grill until the cheese has turned a golden yellow color.