Pan‑fried Potatoes with Beef and Mushrooms

Ingredients

• 300 g porcini mushrooms
• 500 g small potatoes (mostly waxy)
• 60 g thick-cut smoked bacon
• 4 tbsp clarified butter
• 2 onions
• 400 g beef fillet (end piece)
• salt (pepper)
• 2 tbsp chives
• 1 tbsp chopped parsley

Instructions

1. 1.

   Clean the porcini and cut into small pieces if needed. Peel the potatoes and cut into wedges. Dice the bacon.

2. 2.

   Heat 2 tbsp clarified butter in a pan and fry the bacon until crisp. Remove the bacon and set aside. Add the potatoes to the bacon fat and cook over medium heat for about 20 minutes, turning occasionally.

3. 3.

   Peel the onions and cut them lengthwise into wedges. Cut the beef fillet into bite‑sized pieces. Heat the remaining clarified butter. Sear the beef in it. Add the porcini and onions and cook for another 10 minutes. Mix everything with the potatoes and bacon. Let it rest over low heat briefly and fold in the herbs.