Grilled Charolais Steak with Chanterelle Cream Sauce

Summary

Ingredients

• 2 Charolais beef steak (s) (about 350 - 400 grams each)
• 200 g chanterelles, fresh
• 500 g potato (s), waxy
• 1 small Romanesco head
• 4 tablespoon oil, (sunflower oil)
• 1 teaspoon, sprinkled paprika, hot pink
• 1 teaspoon, coated paprika powder, noble sweet
• 1 large clove garlic
• Salt and pepper, freshly ground
• Spice mix, (Easy Gourmet Steak Spice, made from sea salt, chilli flakes, black pepper, roasted garlic, pap
• 4 slices bacon, cut into strips
• 1 cup whipped cream
• 1 teaspoon herbs Provence
• 2 tablespoon margarine, (culinesse)
• Rosemary, fresher

Print Recipe Pin Recipe

Instructions

1. As a first step you should put in the steaks (possibly the day before, but at least 3-4 hours before grilling). To do this, mix the oil with the pressed garlic clove, both types of paprika, freshly ground pepper and the steak seasoning (I always pepper properly, about 1-2 teaspoons). The steaks are placed in this marinade. Important: Take the marinated steaks out of the refrigerator about 30 minutes before grilling so that the meat does not come out cold on the grill, but at room temperature.
2. Clean the chanterelles, potatoes and romanesco. Peel the potatoes and cut into quarters. . Cut the romanesco into florets. Heat the Rama Culinesse in a saucepan and sear the potato wedges in it (highest level so that there are crumbs). Season the roasting potatoes with salt, rosemary and herbs from Provence. When the potatoes are nicely colored, add 125 ml of water, cover the pot and reduce the temperature to medium to low heat (it will then take about 20 minutes for the potatoes to cook).
3. Start the grill so that it gets nice and hot.
4. In the meantime, slowly drain the bacon in a pan and bring the salted water to the boil for the romanesco. As soon as the water boils, add the romanesco florets and cook over medium heat for about 15 minutes.
5. Turn up the temperature of the pan with the left bacon, add the chanterelles and fry for 1 minute. Turn the temperature back down to medium heat and cook the chanterelles and bacon for about 8-10 minutes, stirring frequently.
6. Place the steaks on the grill and grill for about 5 minutes on each side (of course you can also fry the steaks in the pan and the cooking time depends on how you want the steak. The grill time I have given refers to a barbecue table grill and the steaks are then medium). Add the cream to the chanterelles and bacon, turn up the temperature again and let the sauce thicken, season with pepper and herbs from Provence. Arrange the steamed potatoes, chanterelles, romanesco florets and the grilled steak on plates.
7. Since we are good eaters, the two of us will be very full. If you want to prepare several courses, 4 smaller steaks are recommended and the remaining ingredients are sufficient for 4 people.
8. Salting and especially pepper is a matter of taste, as is the use of herbs. If you like it spicy, you can cook well with my quantities. Those who prefer it less spicy can leave out the steak seasoning for the steaks and the additional herbs of Provence for the potatoes and salt and pepper carefully.