on chanterelle sauce with home-made fried grated potatoes, red cabbage and cranberry-apple
for 4 people
- 780 g vension entrecôte
- salt, pepper from the mill
- 400 g fresh chanterelle
- 1/4 l beef broth
- 1/8 l cream
- 1/8 l white wine
- ½ onion
- salt, pepper from the mill, parsely, laurel leaf
- etw. Fett
- 500 g potatoes (waxy)
- 2 yolks
- 50 g flour
- salt, nutmeg, pepper, fresh herbs
- 1 red cabbage (approx. 1 kg)
- 1/8 l red wine
- juice of 1 orange
- butter, salt, pepper, laurel leaf, cloves
- 2 apples (Elstar)
- 100 g cranberries
Clean the chanterelles and roughly cut them. Gently roast them with a little fat and the onions until all the liquid is gone. Taste and deglaze with white wine. When the liquid has boiled down again, add some flour. Infuse the beef broth, boil it again, add the cream and fresh parsley.
TIP: Stir a piece of cold butter into the sauce until it is completely melted.
Grate the raw potatoes and drain them. Cut the onion into small pieces and then mix all the ingredients togehter. Fry little, cookie-shaped pieces in hot oil until they are of a golden colour.
Cut the cabbage into 4 pieces, wash it and further cut it into little strips. Sweat the cabbage in butter oil, then add the red wine and the orange juice. Taste it and steam it until the cabbage is soft.
Cut the vension entrecote in pieces of equal size (approx. 60 g), softly tenderise and taste it. Roast it in a pan or on the grill until it is pink inside.
Wash the apples, cut them in two halfes and take out the core. Roast them in the ofen for approx. 10 min. at 200°C and then fill them with the cranberries.
Put the medaillons on a plate, pour the chanterelle sauce on half of it. Place the fried potatoes and the cabbage next to it. In the centre of the plate, place the apple and decorate it with fresh thyme.