Sliced meat with chanterelles and rösti

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Dab the fillet dry, quarter it lengthwise and cut it into approx. 1⁄2 cm thick strips. Dice bacon finely. Clean and wash spring onions. Cut the white and green separately into diagonal rings. Clean the chanterelles, brush or possibly wash them.

2. 2

   Wash and chop the thyme.

3. 3

   Peel, wash and roughly grate the potatoes. Mix with egg yolk and 1 tbsp. flour. Season with salt and nutmeg.

4. 4

   Heat 2 tablespoons of oil in a large coated frying pan. Add approx. 4 tbsp. potato mixture per Rösti, spread flat and fry until crispy on both sides. Remove and keep warm.

5. 5

   In the meantime, heat 2 tablespoons of oil in a frying pan or a very large frying pan. Brown the meat in it in 2 portions. Take out. Fry bacon in hot frying fat until crispy. Fry mushrooms and white spring onion rings for 1-2 minutes.

6. 6

   Add butter, melt. One go. Dust with flour and sweat. Wine, 1⁄4 l Stir in water, stock and cream. Bring to the boil, add thyme. Simmer sauce for about 5 minutes.

7. 7

   Heat the fillet in the sauce. Season to taste and serve with the Rösti. Sprinkle with spring onion green. Serve with green salad.

Nutrition Facts

KCAL
720 kcal

CARBS
33 g

FATS
42 g

PROTEINS
45 g