Fillet steaks with garlic and mushroom-Calvados sauce

Ingredients for 2 servings:

• 2 beef fillet steaks, 250 g each
• 10 m.-large mushrooms, brown
• 100 ml Calvados
• 3 m.-sized garlic cloves, chopped
• 2 tbsp, heaped parsley
• 100 ml cream or cremefine for cooking
• 2 tbsp clarified butter
• e.g. steak seasoning or mixed pepper
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Take the beef fillets out of the fridge about 30 minutes before frying. Slice the mushrooms and mix them with the parsley and Calvados in a suitable container with a lid. Marinate for about 30 minutes so that the mushrooms fully absorb the Calvados, stirring occasionally. Chop the garlic and set aside. In the meantime, preheat the oven to 80°C (top/bottom heat). Heat the clarified butter in a pan and fry the fillet steaks for about 1 minute on each side, seasoning one side with steak seasoning. Remove from the pan and add chopped garlic to the steaks. Let them rest on the rack in the preheated oven for about 10 minutes. In the meantime, fry the marinated mushrooms in the steak pan at medium heat. Deglaze with cream or crème fraîche and allow the sauce to reduce slightly. Season with salt and pepper. Baked potatoes or baguette and lamb’s lettuce go perfectly as a side dish. Note: 250g beef fillet steaks are quite thick. Flatten them with the palm of your hand or a pan before frying; do not pound.