23 Feb 2002

karohemd: by LJ user gothindulgence (Default)

What kith are you? Find out here.

karohemd: by LJ user gothindulgence (Default)
When I woke up half an hour ago, it was hailing, 10 minutes ago the sun was shining and now it looks asif it might rain any second...
karohemd: by LJ user gothindulgence (Default)
Mmmmm! *pats his tummy*
3 star cooking at home, well, not quite but it tasted very nice.
I had splashed out for a change again (as I do about once a month or even more rarely) and bought some nice fillet steak. I also had some dried porcini mushrooms. I was amazed that I got the steak exactly to the point I like it: brown and crispy on the outside and pink throughout in the inside. I don't like it bloody and I don't like it well done, either.
It's all very simple:

Fillet Steak in a Porcini Mushroom Cream Sauce

Fillet steak
dried porcini mushrooms (or other wild shrooms like Chanterelle), fresh if you can get them
double cream
pepper, salt

Prepare the shrooms according to the instructions on the pack (usually soak and simmer for a bit).
Season the steak generously with white pepper and fry it (I usually use nut oil and a knob of butter in the pan) to your liking, take them out onto a warm plate and cover them with foil.
Fry the mushrooms in the same pan as the meat until soft and golden. Fill up with double cream (single cream curdles too easily) to make as much sauce as you like and season with salt and pepper.

All that remains is to serve the steak with the sauce and some potato croquettes and a nice salad.


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