For the beef fillet, mix the rapeseed oil with the brown sugar and the ground coffee. Cover the fillet of beef and place it in the fridge for 24 hours. After pickling, clean the meat from the pickle and dry with kitchen paper. Season with salt and pepper and then fry briefly in hot olive oil. Then cook in the preheated oven at approx. 140 ° C for approx. 15 to 20 minutes. Take out, wrap in aluminum foil and let rest at around 50 ° C. As soon as the other ingredients are ready, fry again briefly in olive oil at the desired cooking level for subsequent frying.

For the port wine stock, caramelize 20 g of brown sugar in hot olive oil. Add the shallots, peeled and cut into strips, and sauté. Deglaze with the red port wine and reduce strongly. Pour on the veal stock. Add the rosemary and reduce the stock to the desired consistency. Then assemble this with the cold butter cubes and season with salt and pepper.

Peel the carrots and cut them into even pieces. Steam two finely diced shallots in approx. 40 g hot butter until translucent. Add the sugar and let it caramelize. Add the carrots, fill up with vegetable stock and steam until soft. Let the liquid reduce. Season with salt and pepper.

For the potato and celery mousseline, peel the potatoes and cut them into pieces - boil them in salted water. Cook the chopped celery in half the cream until soft. Then drain the potatoes and press through with the milk and the rest of the cream. Add the butter and mix. Mix the soft-boiled celery and as soon as it is finely pureed, mix it into the mashed potatoes. Salt and pepper to taste.

Fry the cleaned chanterelles in butter. Peel the shallot, chop it finely, add it and steam it until translucent - season with salt and pepper.