Excellent and easy to prepare dish. Tenderlion steak.
2 sirloin steaks – Qulinary Feast
100 g of fresh chanterelles
150 ml of 30% fat sweet cream
30 g of butter
50 g of clarified butter or plant oil for frying
4-5 young potatoes
seasonings: salt, pepper
Boil the young potatoes. Clean and rinse the chanterelles, blanch for 2-3 minutes in lightly salted water. Chop finely the shallot, sauté until it softens. Drain the blanched chanterelles and fry them together with the shallot. Add the cream and cook together for a few minutes. In the meantime, slice the boiled potatoes. Put them into the sauce. Season the sauce with salt, pepper and freshly chopped green parsley.
Preparation of the meat: Place the meat on a cutting board, salt and sprinkle with freshly ground pepper (steaks may be salted before frying under the condition that they would be fried immediately). Fry the seasoned tenderloin steaks in clarified butter or in plant oil on both sides, until it changes color slightly. The time for which you put the steaks in the oven depends on how you like them. If the steaks are about 1.5 cm thick and you want them to be medium-rare, they should be placed for about 2 minutes in the oven preheated to 180°C. Depending on the degree to which the meat is cooked, steaks can be: rare – blue or bloody, medium rare or well-done. After removing the steaks from the oven, set them aside for a few minutes to let them rest (to even out the temperature on the inside and outside of the meat).
Arrange potatoes with the sauce on the plate, add the steaks. Garnish with parsley.