Summary

Ingredients

• 1 handful porcini mushrooms, dried, sliced
• 1 handful chanterelles, dried
• 3 tablespoon porcini mushrooms, dried, chopped
• 1 liter forest mushroom stock
• 500 ml white wine, dry
• 400 ml cream
• 250 ml milk
• 4 egg yolks
• 2 onions)
• salt and pepper
• Fat, for frying, e.g. Palmin
• 1 ½ kg beef fillet (s), whole
• 2 sprigs rosemary

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Instructions

1. Remove the tendons and fat from the beef fillet. Cut off the fillet tip (you can make carpaccio from it, for example). Cut the fillet end into shape.
2. Sear the fillet all over. Then lightly pepper (do not salt) and place on a grid with a collecting dish. Bake gently in the oven (without convection) at 100 ° C for approx. 2.5 hours. If you have a meat thermo: The meat is still slightly pink at a core temperature of 70 ° C.
3. For the sauce:
4. Soak the porcini mushrooms in approx. 250 ml white wine the evening before and allow to swell. Soak the chanterelles in 250 ml milk and let them swell (always use milk for chanterelles, otherwise they can become bitter).
5. Finely chop the onions and sauté in a little fat. Add the chopped porcini mushrooms, sauté briefly and add 500 ml of mushroom stock. Simmer for about 30 minutes and then puree with a hand blender.
6. Drain and drain the porcini mushrooms and chanterelles from the day before. Add to the pureed sauce, pour in the remaining 500 ml stock and simmer for another 30 minutes, stirring occasionally.
7. Whisk the cream with the egg yolk.
8. Pour the wine into the sauce, bring to the boil briefly and then turn back the hotplate. Stir in the cream and egg yolk mixture and heat again. However, the sauce should no longer boil.
9. Season to taste with salt and pepper.
10. If you want, you can thicken the sauce a bit, but I don`t think that`s necessary.
11. When the fillet is ready, serve with the sauce.
12. Duchess potatoes and broccoli with butter almonds go well with it.