Fillet Tips Stroganoff with Chanterelles
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g beef fillet (s), cut into strips
- 2 tablespoon olive oil
- 3 tablespoon Metaxa
- 2 shallot (s), finely diced
- 230 g chanterelles, cleaned
- 150 ml beef broth
- 5 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 pickle (s), diced
- 3 tablespoon parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat half of the oil, season the meat with pepper and fry in it for 2 minutes. Warm places.
- Brown the roast set in the pan over moderate heat. Carefully pour on the Metaxa and flambé. Pour the liquid over the meat and cover and keep warm.
- Fry the shallots in the remaining oil until light brown. Add the mushrooms and cook on a low flame for 3 - 4 minutes. Add the meat with the broth and cook for a few minutes, then stir in the sour cream, mustard and pickles. Bring to the boil briefly, season to taste and stir in the parsley.
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