Summary

Ingredients

• 4 veal steak (s), 150 g each
• 50 g shallot (s), finely chopped
• 250 g chanterelles, ready to cook
• 100 g bacon, diced
• 200 ml cream, sweet
• 2 tablespoon clarified butter
• salt
• Black pepper from the mill
• 1 teaspoon marjoram, chopped
• 1 teaspoon parsley, chopped
• 2 tablespoon wine (Rivaner)

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Instructions

1. Pat the steaks dry and cut into the fat 3 to 4 times on the edge of the pieces of meat. Cut half of the chanterelles into small pieces and puree them with the cream and bacon (you can also fry the chanterelles beforehand and then puree them). Heat 1 tablespoon of clarified butter in a pan. Let the shallots simmer for 1 to 2 minutes while turning. Add the whole chanterelles and cook until all the liquid has evaporated. Add the seasoning and herbs. Heat the remaining clarified butter in a pan, fry the steaks until golden brown on both sides and cook for 5 minutes. Salt, pepper and keep warm.
2. Dissolve the meat stock with the white wine. Add the cream and mushroom puree and reduce until the sauce is creamy. Add the whole chanterelles to the sauce, briefly heat up again and season. There are also fried potatoes and green beans.
3. The recipe can also be prepared all year round. The frozen chanterelles available in stores are ideal as a substitute for fresh chanterelles.