Roast beef with chanterelles and pear rösti

Ingredients for 4 servings:

• 4 slices of beef fillet (180 g each)
• salt and pepper
• 2 tbsp oil
• some mustard, hot (lion mustard)
• 100 g shallot(s)
• 75 ml port wine
• 75 ml white bread
• 150 ml jus
• 75 g butter, ice-cold cubed
• 500 g chanterelles, ready to cook
• 150 g spring onions
• 1 tbsp olive oil
• 2 tbsp parsley, chopped
• 600 g jacket potatoes (2 days old)
• 100 g bacon, streaky, diced
• some butter
• 2 bulb(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pound the beef fillet slices between plastic wrap to a 1 cm thickness. Season with salt and pepper. Fry in a little hot oil for about 1 minute on each side. Remove from the pan, brush one side with spicy Löwensenf, and keep the meat warm in the oven at 100 degrees Celsius. Peel the shallots, cut into fine strips, and fry in the same pan. Deglaze with port wine and wheat beer. Add the gravy and reduce the sauce to the desired consistency. Finally, quickly stir in the ice-cold butter cubes. Fry the cleaned chanterelles and roughly chopped spring onions in olive oil until browned on all sides. Season with salt and pepper and sprinkle with parsley. Coarsely grate the 2-day-old potatoes. Melt the butter in a pan and fry the bacon in it. Add the grated potatoes and fry everything briefly. Peel and core the pears, grate them directly onto the potatoes, and fold them in. Then shape the rösti and fry until crispy on both sides. Arrange the fillets on warmed plates, top with the sauce, and serve with a quarter of pear rösti and fried chanterelles.