Beef Steak with Herb Hood with Pretzel and Porcini Mushroom Sauce

5 from 4 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 204 kcal


  • 5 Pc. Beef steak
  • 150 g Butter
  • 3 Discs Toast
  • Fresh herbs (depending on your taste, chives, parsley, thyme etc.)
  • Boletus
  • 1 Pc. Onion
  • 250 ml White wine
  • 500 ml Cooking cream
  • Salt
  • Pepper
  • Nutmeg
  • Smoked salt
  • 400 g Lye pastries from the day before
  • 250 ml Milk
  • 1 tsp Caraway seeds
  • 2 Pc. Eggs (M)
  • 3 tbsp Roasted onions
  • Olive oil & rapeseed oil


  • For the dumplings, first remove the salt from the pretzels, cut into fine slices and place in a bowl. Heat the milk with the caraway seeds in a saucepan and pour over the pretzel biscuits - leave to stand for about 30 minutes. Then crack open the eggs, season and add to the lye mass together with the fried onions. The dumpling dough must now be kneaded properly and formed into dumplings of any size. Let the dumplings steep for another 30 minutes. Then simmer / simmer gently in plenty of salted water for about 15 minutes until they float on the surface. In the last step, the dumplings are cut into slices to create thalers. These are fried in a pan with plenty of olive oil until crispy.
  • For the herb crust of the steaks, the butter (150 g) is whipped and mixed with herbs, salt, pepper and the crumbled toast slices. You can also roast the toast slices beforehand and then chop them up in the blender. The steaks are seasoned with salt & pepper and seared on each side for about 30 seconds. After searing, the herb mixture is generously distributed over the meat. The whole thing comes in the oven at 160 degrees for about 7 minutes (depending on the desired condition of the meat).
  • For the sauce, sweat the onions & garlic in a saucepan. Then the porcini mushrooms are added and also fried. Then the whole thing is quenched with white wine. After the mixture has simmered a little, cream and spices can be added at the end.


Serving: 100gCalories: 204kcalCarbohydrates: 6.6gProtein: 2.1gFat: 16.5g
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Written by John Myers

Professional Chef with 25 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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