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Sirloin steak with chanterelle cream sauce

updated

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Ingredients for 2 servings:

  • 500 g steak(s) (rump steak, beef)
  • 90 g sweet cream
  • 1 onion(s), diced
  • 1 cube of stock
  • 200 g chanterelles, fresh, cleaned

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat a pan with oil. Sprinkle the steaks with salt and pepper and sear on both sides until well done (medium or well done), if desired. Remove the meat and keep warm. Reduce the heat to medium. Brown the diced onions in the pan. Add the chanterelles and fry briefly. Season with salt and pepper and deglaze with 90g of cream. Add the stock cube. Simmer until the sauce has a creamy consistency. Arrange the meat on plates, pour the cream sauce with the chanterelles over it, and serve. Serve with croquettes or thin tagliatelle pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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