Ingredients
2 beef fillets
300 grams of chanterelles
250 grams of heavy cream
2 shallots (large)
10 grams of butter
6 sprigs of flat-leaf parsley
6 sprigs of chives
2 tablespoons of oil
Salt
Pepper
Preparations
Step 1
- Clean the chanterelles without washing them, dry them in a tea towel, cut the base of the earthy base.
Step 2
- Peel and finely chop the shallots.
Step 3
- Snip the chives and parsley.
Step 4
- Heat the oil in a sauté pan, add the chanterelles and the minced shallots, salt and pepper.
Step 5
- Sauté everything over high enough heat so that the mushrooms give back their water, then reduce for 5 minutes, add the crème fraîche, add the chives and parsley.
Step 6
- Slightly reduce the cream.
Step 7
- Pan-fry the beef tenderloins in butter for a few minutes and serve them topped with mushroom sauce
