Beef fillet with chanterelle salad

Ingredients for 4 servings:

• 300 g beef fillet(s)
• 300 g chanterelles
• 3 spring onions
• n. B. Herbs (thyme, chervil, marjoram), preferably fresh
• salt and pepper
• 100 g pancetta or other bacon
• 4 tbsp oil
• 4 tbsp balsamic vinegar

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

clever starter

Wash the beef fillet, pat dry, and freeze in a freezer bag for 30 minutes. In the meantime, clean the mushrooms. I pat them dry and rub them with a kitchen towel if necessary. Slice the spring onions into rings, wash the herbs, pat dry, and tear them apart. Cut the frozen meat into 2 mm thin slices using an electric knife. Dice the bacon and fry in a pan without fat until crispy. Remove the bacon and set aside. Heat 2 tablespoons of oil in the bacon fat in the pan and fry the chanterelles, spring onions, and herbs, turning several times and seasoning with salt and pepper. Add the bacon, drizzle with balsamic vinegar, stir, and turn off the heat. Fry the meat in another pan in 2 tablespoons of oil over high heat, season with salt and pepper, and serve with the mushroom, bacon, and herb mixture.