Sirloin au gratin with chanterelle cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean the chanterelles, rinse and pat dry. If necessary cut smaller. Clean and wash the cabbage and cut into fine strips. Peel and chop onion. Cut bacon into strips.

2. 2

   For the mashed potatoes, peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Peel the onion.

3. 3

   Dab the fillet dry and season with salt and pepper. Sauté in 1 tablespoon of hot oil all around and take out. Fry the bacon in the frying fat until crispy. Add chanterelles and fry for approx. 5 minutes. Season with salt and pepper and take out.

4. 4

   Heat 1 tablespoon of oil in the frying fat. Fry the onion cubes in it. Deglaze with wine and cream, bring to the boil. Simmer for about 5 minutes. Thicken sauce with sauce thickener. Stir in mustard. Add chanterelles and bacon to the sauce.

5. 5

   Sauté the cabbage strips in 1 teaspoon butter while turning. Season with salt and pepper and add approx. 1⁄8 l water. Steam covered for about 3 minutes. Drain.

6. 6

   Cut the fillet into slices about 3 cm thick. Spread the cabbage on an ovenproof deeper plate or in a flat casserole dish. Place the fillet slices on top. Spread chanterelle sauce over it. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

7. 7

   manufacturer) bake for about 15 minutes

8. 8

   For the mashed potatoes, dice onion and fry until crispy in 1 tsp. hot butter. Drain the potatoes. Warm the milk and add it to the potatoes. Mash everything finely. Season with salt and nutmeg.

9. 9

   Sprinkle the mashed potatoes with the onions. Serve with fillet au gratin.

Nutrition Facts

KCAL
720 kcal

CARBS
37 g

FATS
33 g

PROTEINS
58 g