Summary

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

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Instructions

1. Heat half of the oil, season the meat with pepper and fry in it for 2 minutes. Warm places.
2. 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.
3. 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.