Potato and Chanterelle Mushroom Pan with Beef
Trim and brush the chanterelle mushrooms. Peel the potatoes and cut into slices, blanch for about 6 minutes in boiling salted water. Dice the bacon. Heat 2 tablespoons of butter in a pan and fry the bacon in it. Remove the bacon and set aside. Put the potatoes into the same pan and saute over moderate heat for about 20-30 minutes, while stirring. Season with salt and pepper.
Meanwhile, rinse the beef, pat dry, remove the fat and tendons, and cut into bite-size pieces.
Heat the remaining butter in a separate pan and fry the beef around sharply. Wrap the beef in aluminum foil and let stand for about 10-15 minutes in a preheated oven at 80°C (fan: 60°C, gas mark 1) (approximately 175°F).
Peel the onions and cut lengthwise into slices. Add the chanterelle mushrooms and onions in the pan in which the beef was fried and fry for 5 minutes while stirring. Season with salt and pepper.
Remove the meat from the oven and add it to the the mushroom mixture along with the potatoes, and mix. Cook at low heat. Rinse the herbs and shake dry. Cut the chives in small rings and chop the parsley. Mix the herbs with the beef-potato pan and serve immediately.