Flamed fillet of beef with chanterelle salad

Name: Flamed fillet of beef with chanterelle salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Fillet of beef; 200 g Chanterelles; 2–3 Spring onions; 4-5 Stem(s) Thyme; 75 g streaky smoked bacon; 4 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 3 TABLESPOONS Balsamic vinegar

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Fillet of beef
200 g Chanterelles
2–3 Spring onions
4-5 Stem(s) Thyme
75 g streaky smoked bacon
4 TABLESPOONS Oil
7-10 Tbsp salt and pepper
3 TABLESPOONS Balsamic vinegar

Directions

1
Let the fillet freeze for 20-30 minutes. In the meantime, clean the chanterelles, wash if necessary and pat dry well. Cut large mushrooms in half. Clean, wash and cut spring onions into rings. Wash thyme, dab dry and remove the leaves.
2
Cut the beef fillet into thin slices (1-2 mm). Dice bacon very finely and fry it crisply in a large pan without fat. Take out. Heat 2 tablespoons of oil in the bacon fat. Sauté the chanterelles in it while turning them.
3
Fry the spring onions and thyme briefly. Season with salt and pepper. Stir in bacon. Drizzle with vinegar, bring to the boil briefly. Take out and let cool down.
4
Heat 2 tablespoons of oil in a frying pan. Fry the fillet slices in it over high heat for 10 seconds on each side in portions. Remove and season with salt and pepper. Mix and arrange everything. Serve with baguette.