There are plenty of delicious varieties of mushrooms in the fall. This time I chose Chanterelle. These have a nice peppery taste and go very well with Rib Eye Steaks.
Recipe for 4 people;
Ingredients
2 Rib Eyes of 3 cm thick (+/- 300 gr./pc)
350 gr. Chanterelle
3 Cloves of Garlic
2 shallots
75 gr. Butter
1 tbsp. Flower
100 ml. Whipped cream
2 tbsp. Cognac
3 tbsp. Fresh Parsley
Pepper
Salty
Preparation:
Carefully clean the chanterelle. Finely chop the shallots, garlic and parsley. Take 25 g of butter and heat it in a large frying pan. First fry the shallots and garlic and then add the chanterelle. When the chanterelle are soft, add 1 tablespoon of flour to make a small roux. Now slowly add the whipped cream and stir everything well until you have a nice sauce at the desired thickness. Add 2 tbsp. Cognac and 3 tbsp. fresh parsley and finally a little salt and pepper for even more flavour. Cook this slowly for another 10 minutes.
Take the rib eyes and sprinkle them on 1 side with coarse grain salt. Take a frying pan, preferably a cast iron, and heat 50 gr. butter. Let this butter brown nicely and put the salted side of the rib eyes in the pan. Let this fry for +/- 4 minutes on 1 side. Now sprinkle the top of the rib eyes with coarse grain salt. Turn the rib eyes over and fry for another 4 minutes. Baste the rib eyes, with a spoon, occasionally with the butter for an even more intense flavour. Remove the rib eyes from the pan and (very important) let them rest for at least 10 minutes. Cut the rib eyes into nice thick slices and add the chanterelle cognac sauce.
As a side dish you can add sweet potato fries or mashed potatoes.
Enjoy your meal …
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