Ribey steak with chanterelles

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3 3
Pure enjoyment: As a topping on short-roasted food, the mushrooms do not need any frills
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 kg floury potatoes
  • 7-10 Tbsp salt and pepper
  • 400 g green beans
  • 400 g Chanterelles
  • 1 Shallot
  • 3 TABLESPOONS Hazelnut kernels
  • 4 Ribey steaks (approx. 200 g each)
  • 5 TABLESPOONS Oil (including 2 tablespoons of olive oil)
  • 100 ml Sherry
  • 250 ml Milk
  • 7-10 Tbsp Nutmeg
  • 1 TABLESPOON Butter
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Peel, wash and roughly dice the potatoes and boil them in salted water for about 20 minutes. Clean, wash and cook the beans in boiling salted water for about 8 minutes. Drain beans, quench and drain. Wash and clean the chanterelles if necessary. Peel and finely dice the shallot. Coarsely chop the nuts and roast them in a large pan until golden brown. Take them out.

  2. 2

    For the steaks dab meat dry. Heat 1 tablespoon of oil in a frying pan. Sauté the steaks on each side for about 2 minutes. Season with salt and pepper. Wrap in foil and cook in a preheated oven (electric cooker: 100 °C/circulating air: 80 °C/gas: see manufacturer). Deglaze frying set with sherry, put aside.

  3. 3

    For the puree, drain the potatoes. Add milk and 2 tablespoons of olive oil. Mash the potatoes coarsely. Season to taste with salt, pepper and nutmeg. Keep warm.

  4. 4

    Heat 1 tablespoon of oil and butter in a second pan. Fry the chanterelles in it for about 3 minutes. Heat 1 tablespoon of oil in a saucepan. Sauté shallot in it until transparent. Add the beans and 2 tbsp. water and heat for approx. 2 minutes. Fold in nuts. Wrap the steaks out of the foil and pour the resulting gravy into the pan as a roasting mixture. Arrange everything.

Nutrition Facts

KCAL
750 kcal
CARBS
40 g
FATS
36 g
PROTEINS
57 g