Steak with chanterelles
6 servings
30 minutes
Ilya Karpaev, chef of the Kislovsky restaurant, shared the recipe with us.
1
First, prepare the sauce. Slightly crush the peppercorns in a mortar.
- Black peppercorns: 80 pieces
2
Heat the pan and warm the pepper. This is needed to release its aromas and flavor.
- Black peppercorns: 80 pieces
3
Pour cream over the pepper.
- Whipping cream 33%: 1200 ml
4
Add butter.
- Butter: 200 g
5
Simmer the sauce over medium heat for 8-10 minutes, stirring constantly.
- Whipping cream 33%: 1200 ml
6
Remove the sauce from the heat.
- Whipping cream 33%: 1200 ml
7
Rinse the steaks and dry them with a paper towel. Do the same with the mushrooms.
- Beef steak: 4 pieces
- Chanterelles: 400 g
8
Heat the pan and fry the meat in olive oil on both sides.
- Beef steak: 4 pieces
- Olive oil: 80 ml
9
5 minutes before the steaks are ready, add the chanterelles to the pan and sauté them in the meat juice.
- Chanterelles: 400 g
10
Cover the pan with a lid, remove from heat, and let the meat rest for 3 minutes.
11
Place the steak on a plate and pour sauce over it.
- Whipping cream 33%: 1200 ml
12
Salt, pepper, and serve!
- Salt: to taste
- Ground black pepper: to taste
