Butterfly Steaks with Chanterelle and Cognac Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 22 mins |
| Total Time | 27 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium steak (s), (butterfly steaks)
- 250 g chanterelles, cleaned
- 4 cl cognac
- 2 pinches salt
- 1 pinch (s) black pepper
- 1 pinch (s) sugar
- 1 cup cream
- some water, approx. 100 - 150 ml
- 1 tablespoon stock, grained
- 2 tablespoon olive oil, virgin
Print Recipe
Pin Recipe Instructions
- Season the butterfly steaks on both sides with salt and pepper. Then fry them in the hot oil in a pan and then immediately place them in the hot oven at 180 ° C top / bottom heat for 20 minutes.
- In the same pan - please do not wipe it - simmer the cleaned chanterelles briefly with a pinch of salt, pepper and sugar. Then deglaze with the cognac and simmer for about 2 - 3 minutes. Then add the cream, water and stock and reduce until creamy.
- Finally, briefly heat the steaks again in the sauce for 2 minutes.
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