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Ingredients
Steaks with Chanterelles and Leeks
- For the steaks
- 4 Steak fillet (200 grams each)
- 4 sprigs thyme
- Sea salt
- freshly ground peppers
- 1 Tbsp fine, medium hot Mustard
- 1 Tbsp coarse, medium hot Mustard
- 2 Tbsps vegetable oil
- For the vegetables
- 600 grams Chanterelle
- 200 grams Leeks
- 2 garlic cloves
- 2 Tbsps olive oil
- 2 Tbsps butter
- 8 sprigs parsley
- 1 pinch Caraway
Preheat the oven to 180°C (approximately 350°F). For the steaks, pat meat dry with a paper towel and trim off tendons. Rinse the thyme and shake dry. Season the steaks with sea salt and pepper, mix the 2 types of mustard together and brush the meat with it. Heat the oil in a oven-proof pan and fry the steaks in it briefly on both sides over high heat. Place the pan in the preheated oven, add half of the thyme sprigs and cook until pink (or until a meat thermometer inserted into the meat has reached 58-60°C/approximately 136-140°F) about 15 minutes.
Meanwhile, for the vegetables, trim the chanterelles. Cut the leeks in half lengthwise, trim, rinse, shake dry and cut into 1 cm (approximately 1/2-inch) thick slices. Peel the garlic and finely chop. Add the olive oil and the butter to a large pan, heat thoroughly and add chanterelles, garlic and leeks. Season with a little salt and cook until mushroom liquid has evaporated, about 10 minutes. Rinse parsley, shake dry and chop finely. Season the vegetables with salt, pepper and caraway seeds and stir in the parsley. Remove the meat from the oven, cut the fillets into slices and serve with the vegetables on warmed plates, garnished with remaining thyme.
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |