John Myers
Beef Fillet with Chanterelles and Sweet Potatoes with Truffle (Paul Janke)
The perfect beef fillet with chanterelles and sweet potatoes with truffle (paul janke) recipe with a picture and simple step-by-step instructions.
- 400 g Chanterelles
- 1 Pc. Onion red
- 0,5 bunch Thyme
- 4 Pc. Beef fillet steak
- 4 Sch. Breakfast bacon
- 2 tbsp Olive oil
- Salt and pepper
- 3 tbsp Butter
- 1 Msp Fennel seeds
- 200 ml Gravy
- 100 ml Red wine
- Clean the mushrooms, halve or quarter depending on the size. Peel the onions, cut into wedges. Pluck the thyme leaves. Preheat the oven to 150 degrees top / bottom heat. Rinse the steaks, pat dry. Wrap 1 slice of bacon around each with kitchen twine and shape.
- Heat the oil in an ovenproof pan, season the steaks with a little salt and pepper, fry briefly on both sides. Then let it simmer in the oven for 6-7 minutes. Heat 1 tablespoon of butter in a pan and fry the chanterelles in it. Add onions, fennel seeds and thyme leaves, fry briefly and season everything with salt and pepper.
- When the cooking time is up, take the steaks out of the pan and let them rest for 5 minutes on an ovenproof plate in the switched-off oven. Put the pan on the stove, deglaze the roast with the stock and red wine, simmer for 5 minutes. Stir in the remaining butter, season the sauce with salt and pepper. Arrange the chanterelle vegetables on plates. Put the steaks on top. Drizzle with sauce and serve.
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