Main Course

Beef with Black Cap Boletes

4 People 30 Min.
Onglets aux cèpes : Recette Supersec signée Philippe Emanuelli, chef de L'Ar Men Du

 

  • 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.

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