Fillet steak with chanterelles

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 Stem(s) Thyme
  • 4 Beef fillet steaks (approx. 180 g each)
  • 250 g cherry tomatoes
  • 1-2 Federation Spring onions
  • 1 package (450 g) frozen croquettes
  • 200 g frozen chanterelles or
  • 1 glass (370 ml) Chanterelles
  • 3 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100–150 g Whipped cream
  • 7-10 Tbsp Kitchen yarn
  • baking paper
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Wash thyme. Dab steaks dry and tie them into shape with kitchen string, tie 1 stalk of thyme in each. Wash the tomatoes. Clean and wash spring onions and cut them diagonally into 1 cm pieces.

  2. 2

    Spread the croquettes on a baking tray lined with baking paper. Bake in a hot oven for 18-20 minutes. Turn from time to time.

  3. 3

    Meanwhile chanterelles.

  4. 4

    in 1 tablespoon of hot oil fry vigorously (drain mushrooms from the jar well beforehand). Season with salt and pepper. Add cream and 5-6 tbsp. water, bring to the boil. Simmer the sauce for about 3 minutes.

  5. 5

    In the meantime heat 2 tablespoons of oil in a coated pan. Fry the steaks for 2-3 minutes on each side. Season, wrap in aluminium foil and let it rest for a short time. Fry tomatoes and spring onions in hot frying fat for 3-4 minutes.

  6. 6

    Season with salt and pepper and add 3-4 tablespoons of water if necessary. Arrange everything.

Nutrition Facts

KCAL
640 kcal
CARBS
37 g
FATS
33 g
PROTEINS
44 g