Beiriedschnitte with Chanterelle Risotto

Heat some olive oil and butter in a saucepan. Sauté onions and finely chopped garlic clove until translucent. Add coarsely chopped chanterelles and sauté until the water has almost evaporated. Add long grain rice to the saucepan, stir and sauté for a few minutes. Extinguish with the wine and cook it.

Slightly beat the slices of beirie, season with salt, pepper. Heat a little oil in a frying pan, roast the beef on both sides until pink. Rest a few minutes, brush with Pommery mustard. Before serving, fry briefly in butter.

Pour into the risotto so much boiling chicken broth that the long-grain rice is completely covered by the liquid. Season with salt and pepper. Cook the long grain rice in 15 to 20 minutes until “al dente”. If necessary, add a little bit of hot soup repeatedly.

Heat a little olive oil and butter in a frying pan. Add the cleaned chanterelles and sauté for a short time.

Season with salt and add to the risotto. Add grated Parmesan cheese, a little cold butter, chives and parsley. Serve in hot plates.

Our tip: Fresh chives are much more aromatic than dried ones!

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