Main Course
Beef with Black Cap Boletes
4 People
30 Min.
- 50g Supersec boletes
- 600g beef
- 2 tablespoons olive oil
- A knob of butter
- 4 sprigs of thyme
- A few grains of juniper
- 5cl beef stock
- Salt and pepper
- Cut meat into 4 pieces (equal ones if you please!)
- Place the mushrooms in a skillet over medium heat with butter and a small glass of water. When they are very hot, cover and simmer for 5 minutes.
- Uncover the pan and add two sprigs of thyme, the juniper grains, and some beef stock (or some water if necessary).
- Let simmer until the mushrooms have resumed their shape and there is no more water left in the pan (approx 10 minutes on low heat).
- Keep it warm.
- Lightly fry the beef (in a pan, casserole or sauté pan). Let cook for 6-8 minutes (medium rare cooking).
- Let rest for 10 minutes while keeping warm. Serve with the mushrooms and remaining thyme.
