Chanterelle vegetables with beef fillet

Name: Chanterelle vegetables with beef fillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Chanterelles; 200 g Porcini mushrooms; 1 collar Spring onions; 100 g streaky smoked bacon; 4 Beef fillet steaks (approx. 180 g each); 4 Branches of rosemary; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Chanterelles
200 g Porcini mushrooms
1 collar Spring onions
100 g streaky smoked bacon
4 Beef fillet steaks (approx. 180 g each)
4 Branches of rosemary
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Washing and cleaning mushrooms. Halve or quarter chanterelles depending on size. Cut porcini mushrooms into slices. Clean and wash spring onions and cut them into pieces of about 4 cm length. Cut bacon into strips.
2
Wash the meat and dab dry. Wash the rosemary and shake dry. Tie medallions with kitchen twine into shape, tying rosemary twigs with it. Heat oil in a pan. Fry the meat on each side for about 2-3 minutes.
3
Remove and wrap in foil. Put bacon in the pan and fry until crisp. Add mushrooms and spring onions and braise for about 4 minutes while turning. Season to taste with salt and pepper. Season meat with salt and pepper.
4
Arrange mushrooms and meat on plates. Roasted baguette slices taste good with them.