Fillet steaks with mushroom crust

Name: Fillet steaks with mushroom crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 15 g dried porcini; 1 Onion; 150 g small mushrooms; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g ribbon noodles; 250 g cherry tomatoes; 4 Beef fillet steaks (approx. 150 g each); 1 TABLESPOON clarified butter; 40 g Truffle butter; 100 ml Meat broth (instant); 7-10 Tbsp a few leaves of parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

15 g dried porcini
1 Onion
150 g small mushrooms
1 TABLESPOON Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g ribbon noodles
250 g cherry tomatoes
4 Beef fillet steaks (approx. 150 g each)
1 TABLESPOON clarified butter
40 g Truffle butter
100 ml Meat broth (instant)
7-10 Tbsp a few leaves of parsley
7-10 Tbsp Aluminium foil

Directions

1
Soak dried porcini in 100 ml of hot water. Peel onion and cut into fine cubes. Halve 4 mushrooms, chop the rest. Heat butter. Fry onion and all mushrooms over medium heat until all liquid has evaporated.
2
Season with salt and pepper. Set aside. Prepare the pasta in plenty of salted water according to the instructions on the packet. Halve the cherry tomatoes. Dab steaks dry and fry in hot clarified butter on each side for about 2 minutes.
3
Season with salt and pepper. Take it out. Put the pan aside. Drain the porcini and collect the soaking water. Chop the porcini and mix into the mushroom mixture. Pour the mushroom mixture on the steaks.
4
Spread truffle butter on top. Place the steaks on a baking tray lined with aluminium foil. Gratinate in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4) for approx. 3 minutes. Heat the roasting set, deglaze with mushroom soaking water and broth.
5
Add tomatoes. Simmer at high heat for about 2 minutes. Season to taste. Drain the pasta and turn into nests. Arrange everything on plates and garnish with parsley.