Beef Tenderloin with Chanterelle Cream Sauce

Ingredients

• 400 g fresh chanterelles
• 1 onion
• 4 slices beef tenderloin (180 g each)
• Salt
• pepper (from grinder)
• 2 tbsp clarified butter
• 1 tbsp butter
• 100 ml dry white wine
• 200 ml beef stock
• 40 ml cognac
• 0.5 handful fresh parsley
• 200 ml whipping cream

Instructions

1. 1.

   Clean the chanterelles thoroughly. Peel and finely dice the onion.

2. 2.

   Wash the meat, pat dry, season with salt and pepper. In hot clarified butter sear both sides for 1-2 minutes. Remove, wrap in foil, and rest.

3. 3.

   Heat butter in the same pan. Sauté onion cubes until translucent. Add mushrooms and cook briefly. Deglaze with wine, stock, and cognac; reduce to about half. Season with salt and pepper. Wash, dry, and chop parsley. Whisk cream until creamy and fold into sauce along with half the parsley and the juices from the wrapped meat.

4. 4.

   Arrange the meat on plates. Pour chanterelle sauce over it and sprinkle remaining parsley. Serve with optional band noodles.