BEEF STEAK WITH COURGETTES AND CHANTERELLE MUSHROOMS
4 beef slices (such as entrecôte,
about 220g each) 4 bacon rashers salt and milled black pepper 2T vegetable oil
for the gravy
100ml red wine 200g veal stock 2–3 thyme sprigs 1T butter salt and milled black pepper
for the vegetables
1 red onion, cut into wedges 2T olive oil 250g chanterelle mushrooms 1 courgette, sliced salt and milled black pepper ground coriander thyme, to garnish
Preheat the oven to 140°C (120°C in a fan oven). Wrap the beef in the bacon and fasten with kitchen twine. Season with salt and ground black pepper, and fry on both sides in hot oil. Transfer to an oven rack and roast for about 10 minutes, depending on the thickness of the meat and the desired wellness.
To make the gravy, deglaze the pan with the wine, and add the stock and the thyme. Reduce to about half the volume, remove from the heat, stir in the butter, and season with salt and ground black pepper.
For the vegetables, fry the onion in hot oil, then add the mushrooms and the courgette. Season with salt, ground black pepper and coriander, and continue to fry for two to three minutes until lightly golden.
Remove the twine from the meat and arrange on plates with the gravy and the vegetables. Garnish with the thyme to serve.