Summary

Ingredients

• 4 steak (s) (saddle veal steaks)
• 250 g chanterelles
• 1 bunch spring onion (s)
• 1 shallot (s)
• 0.5 ½ bunch parsley
• 0.5 ½ bunch thyme
• 2 tablespoon breadcrumbs
• 2 tablespoon butter
• Oil for frying (peanut oil)
• salt and pepper

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Instructions

1. Mix the breadcrumbs, finely chopped parsley and thyme leaves, the finely chopped shallot and 1 tablespoon of room temperature butter into a smooth farce that you season with salt and pepper. Season the veal loin slices with salt and pepper and fry them briefly in oil on both sides. Then spread the herb sauce on the fillets and bake them for 6 minutes at 220 degrees in the preheated oven. Fry the cleaned chanterelles in a mixture of 1 tablespoon oil and 1 tablespoon butter until golden brown on all sides, then add the sliced spring onions, season with salt and pepper and stew for about another minute, turning them frequently.