Beef Fillet with Chanterelles in Chive Sauce and Ribbon Noodles

Rinse the beef fillet with cold water and pat dry with a cloth. Season the meat all around with salt and pepper from the mill. Sear both sides in a preheated pan with oil. Then continue to cook the beef fillet at low heat until the desired cooking point (medium about 10 minutes). Remove from the pan and keep warm.

Clean and wash chanterelles and drain well on a sieve. Peel shallots and garlic, dice finely. Wash chives, pat dry and cut into fine rolls, except for something to garnish.

Let the pasta cook in boiling salted water for about 8-10 minutes until al dente.

Sauté shallots and garlic in the frying fat. Add chanterelles and sauté while stirring. Pour in the cream and bring to the boil. Season with salt and pepper. Stir chives into the sauce.

Drain the pasta. Serve with the chanterelles and beef fillets. Serve garnished with a few stalks of chives.