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Butterfly steaks with chanterelle and cognac sauce

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Ingredients for 4 servings:

  • 4 medium-sized steaks (butterfly steaks)
  • 250 g chanterelles, cleaned
  • 4 cl cognac
  • 2 pinches of salt
  • 1 pinch(s) black pepper
  • 1 pinch(s) of sugar
  • 1 cup of cream
  • some water, approx. 100 – 150 ml
  • 1 tbsp broth, granulated
  • 2 tbsp extra virgin olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 27 minutes

Season the butterfly steaks with salt and pepper on both sides. Then fry them in hot oil in a pan until crispy, then immediately place them in a preheated oven at 180°C (top/bottom heat) for 20 minutes. Meanwhile, in the same pan (do not wipe it clean), briefly sauté the cleaned chanterelles with a pinch of salt, pepper, and sugar. Deglaze with the cognac and simmer for about 2-3 minutes. Then add the cream, water, and stock and reduce until smooth. Finally, reheat the steaks in the sauce for 2 minutes.

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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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