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Beef with Chanterelle Mushrooms

By

Scottish Heritage Food and Cooking

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Ingredients

  • 4 oz Chanterelle mushrooms
  • 2 rump (round) steaks, 6 oz each, cut into thin strips (use good beef with no fat)
  • 3 T olive oil
  • 1 garlic clove, crushed
  • 1 shallot, finely chopped
  • 4 T dry white wine
  • 4 T double cream
  • 2 t butter
  • Salt and ground black pepper
  • Chopped fresh parsley, to garnish

Details

Preparation

Step 1

Clean the mushrooms. Don't wash in water or they will absorb too much moisture; just wipe them off. Cut the mushrooms in half through the stalk and cap. Dry the beef thoroughly on kitchen paper. Heat a large frying pan over high heat and then add 2 T olive oil. Rapidly fry the dried pieces quickly so the outside is well-brown and the inside very rare. don't put too much in at once as this lowers the temperature too quickly and the meat will poach instead of fry. Put in a few pieces at firs, then wait 10-15 seconds before adding more.

Remove the meat, which should still be very rare, from the pan, set aside and keep warm. Add the remaining olive oil to the pan and reduce the heat. Stir in the garlic and shallots and cook, stirring,for about 1 minute. Then increase the heat and add the mushrooms. Season and cook until the mushrooms just start to soften. Add the wine, bring to the boil and add the cream. As the liquid thickens, return the beef to the pan and heat through. Remove the pan from the heat and swirl in the butter without mixing fully. Serve on warmed plates, garnished with chopped fresh parsley.

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