Fine slices of beef tenderloin with chanterelles

Name: Fine slices of beef tenderloin with chanterelles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Fillet of beef; 200 g Chanterelles; 1 collar (approx. 175 g) Spring onions; 1 collar Thyme; 75 g streaky smoked bacon; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS white balsamic vinegar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Fillet of beef
200 g Chanterelles
1 collar (approx. 175 g) Spring onions
1 collar Thyme
75 g streaky smoked bacon
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS white balsamic vinegar

Directions

1
Let the fillet freeze easily. Then cut into 12 thin slices. Clean, wash and drain the chanterelles well. Clean, wash and cut spring onions into rings. Wash the thyme and, except for 4 stems for garnishing
2
Finely dice the bacon and fry it crisply in a pan without fat. Season with salt and pepper. Add spring onions, thyme and bacon, heat up and deglaze with vinegar. Remove the pan from the heat. Heat 2 tablespoons of oil in a frying pan.
3
Fry the fillet slices in it in 2 portions on each side for about 10 seconds. Season with salt and pepper and remove. Arrange 3 fillet slices and chanterelles on each side. Garnish with remaining thyme.