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Steaks with chanterelle sauce

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Ingredients for 2 servings:

  • 2 rump steaks
  • 200 g chanterelles
  • 1 small onion(s)
  • 200 g cream
  • 2 tsp vegetable stock powder
  • 3 tsp peppercorns, green, pickled
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fry the steaks to your liking. We prefer them medium-rare, so we cook them for about 2.5 minutes on each side. Then wrap them in aluminum foil and place them in the oven at 50°C until the sauce is ready. For the sauce, dice the onion and fry. Once lightly browned, add the chanterelles and fry until golden brown. Stir in 1 cup of cream and season with the vegetable stock and peppercorns. Bring to a boil briefly and serve. Remove the steaks from the foil, season with salt and cracked pepper, and pour the sauce over them. Serve with croquettes, fries, and salad.

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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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