Merlot Red Wine – dry, Quality wine

Ingredients

• 2 piecesBeef steak (e.g., ribeye)
• 300 gramsChanterelles
• 1 pieceShallot
• 1 pieceGarlic clove
• 250 millilitersBeef stock
• 150 millilitersDry red wine
• 40 gramsButter
• 3 sprigsFresh thyme
• 1 sprigFresh rosemary
• 2 tablespoonsVegetable oil
• 1 pinchSalt
• 1 pinchBlack pepper

Preparation

1. 1Thoroughly clean the chanterelles, then finely dice the shallot and the garlic.
2. 2Generously season the steaks with salt and sear them over high heat in a pan with vegetable oil on both sides.
3. 3Shortly before the end of the cooking time, add a tablespoon of butter, the thyme, and the rosemary to the pan, and continuously baste the meat with the foaming herb butter.
4. 4Remove the steaks from the pan, wrap them in aluminum foil, and let them rest in a warm place for about 5 to 10 minutes.
5. 5Sauté the shallots and chanterelles in the remaining drippings until the mushrooms turn golden brown.
6. 6Deglaze with the red wine and let the liquid reduce almost completely, then add the beef stock and reduce by half.
7. 7Season the sauce with salt and pepper, then stir in the remaining cold butter in small flakes to give the jus a velvety consistency.
8. 8Arrange the meat on preheated plates along with the forest mushrooms and the rich sauce.