Beef Steaks with Chanterelle Sauce
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
388
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 11.74 g | (12 %) | ||
| Fat | 27.94 g | (24 %) | ||
| Carbohydrates | 12.84 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 259.15 mg | (32,394 %) | ||
| Vitamin D | 5.63 μg | (28 %) | ||
| Vitamin E | 0.55 mg | (5 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 7.77 mg | (65 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 16.19 μg | (5 %) | ||
| Pantothenic acid | 1.27 mg | (21 %) | ||
| Biotin | 2.02 μg | (4 %) | ||
| Vitamin B₁₂ | 1.06 μg | (35 %) | ||
| Vitamin C | 5.44 mg | (6 %) | ||
| Potassium | 745.9 mg | (19 %) | ||
| Calcium | 65.57 mg | (7 %) | ||
| Magnesium | 31.4 mg | (10 %) | ||
| Iron | 4.53 mg | (30 %) | ||
| Iodine | 8.87 μg | (4 %) | ||
| Zinc | 2.97 mg | (37 %) | ||
| Saturated fatty acids | 16.68 g | |||
| Cholesterol | 108.88 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams fresh Chanterelle
- 1 onion
- 4 slices Sirloin steak (each about 180 grams)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 1 Tbsp butter
- 100 milliliters dry white wine
- 200 milliliters Beef stock
- 4 centiliters Cognac
- ½ handful fresh parsley
- 200 milliliters Whipped cream
Preparation steps
1.
Clean chanterelles thoroughly. Peel onion and chop finely.
2.
Rinse meat, pat dry, season with salt and pepper. Heat butter in a pan and brown meat for about 1-2 minutes per side. Remove from oven and wrap in aluminum foil, let rest.
3.
Heat remaining butter in the same pan. Saute onion until translucent. Add mushrooms and saute for a few minutes. Deglaze pan with wine, add broth and Cognac. Simmer down to about half and season with salt and pepper. Rinse and shake dry parsley, chop.Whip cream until creamy and fold into sauce. Add half of parsley and all juice which acummulated in foil to the pan. Arrange steaks on plates and place mushrooms around. Drizzle with sauce and sprinkle with remaining parsley. Serve with pasta, if desired.
