Summary

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

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Instructions

1. 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.
2. 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.
3. Finally, briefly heat the steaks again in the sauce for 2 minutes.