Fine filet pan with chanterelles

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes. Cook in boiling salted water for about 15 minutes. In the meantime clean and wash the broccoli and cut into small florets. Cook in boiling salted water for about 12 minutes. Wash and clean the chanterelles and mushrooms. Cut the mushrooms into thin slices.

2. 2

   Peel and finely chop the onion. Wash the fillet and dab dry. Fry in 2 tablespoons of hot oil all around for about 5 minutes until golden brown. Season with salt and pepper. Add onion and mushrooms, fry briefly and season. Deglaze with white wine and 200 ml water, cover and fry for another 12 minutes. Turn the fillet once more. Fry potatoes and chanterelles in the remaining hot oil for 3-5 minutes. Swirl broccoli in the frying fat. Remove the fillet. Pour cream into the stock.

3. 3

   Deglaze with white wine and 200 ml water, cover and fry for another 12 minutes. Turn the fillet once more. Fry potatoes and chanterelles in the remaining hot oil for 3-5 minutes. Swirl broccoli in the frying fat. Remove the fillet. Pour cream into the stock. Bring to the boil briefly, thicken with sauce thickener. Season to taste with salt and pepper. Cut the fillet open. Add meat, broccoli, potatoes and chanterelles to the sauce. Serve garnished with fresh herbs

4. 4

   Bring to the boil briefly, thicken with sauce thickener. Season to taste with salt and pepper. Cut the fillet open. Add meat, broccoli, potatoes and chanterelles to the sauce. Serve garnished with fresh herbs

Nutrition Facts

KCAL
330 kcal

CARBS
13 g

FATS
19 g

PROTEINS
22 g