Steak with Mushroom Cream Sauce

Ingredients

• 50 g dried chanterelles
• 4 rump steaks (ready-to-cook, 180 g each)
• Salt
• pepper (ground)
• 20 g clarified butter
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 100 ml dry white wine
• 200 ml veal stock
• 40 ml cognac
• 2 tbsp green peppercorns (glass jar)
• 100 ml heavy cream
• Salt
• Pepper
• thyme (for garnish)

Instructions

1. 1.

   Soak the chanterelles in about 200 ml water for approximately 30 minutes. Then strain the mushrooms through a sieve and filter the soaking liquid again through a fine cloth or coffee filter. Catch the broth, rinse the chanterelles, and let them drain.

2. 2.

   Preheat the oven to 140°C (Oven with top and bottom heat). Wash the meat, pat dry, season with salt and pepper, and sear it all around in a hot pan with melted clarified butter. Transfer to the preheated oven and cook to the desired doneness (5-10 minutes).

3. 3.

   Peel and finely dice the onion and garlic. Melt the butter in the pan drippings and sauté the onion and garlic cubes. Deglaze with wine, stock, chanterelle soaking liquid, and cognac, reducing to about half. Then strain into a saucepan. Add the chanterelles and peppercorns and simmer gently for about 10 minutes. Whisk the cream until creamy and stir it into the sauce at the end. Season with salt and pepper. Plate the rump steak with the pepper‑chanterelle sauce, garnish with fresh thyme leaves, and serve alongside potato wedges and a fresh salad.