Beef and chanterelle mushrooms sauce with polenta
A warming dish for a rainy day using a wood fire and a copper pot to make polenta! Watch the video to see the wood fire oven working!
Ingredients for 5 people
polenta
water
salt
700g beef (thin steaks)
390g chanterelle mushrooms
3 red onions
3 garlic cloves
3 carrots
3 celery stalks
1 capsicum
3 gherkin
1 Tbsp capers
250ml cream
2 Tbsp parsley
oil
salt, pepper
Method
Clean mushrooms and finely chop onions, garlic, carrots, celery stalks, capsicum and gherkins.
Dry the steaks. Pour oil in a pan and let it get really hot.
Sear steaks in hot oil about one minute on each site and set aside to rest.
Be sure to leave any fond that built up in the pan behind. In the same pan add diced onions and cook for 5 minutes or until soft.
Add diced garlic to the pan and cook for another 1-2 minutes.
Add carrots, celery and capsicum to the pan and let the water that they release deglaze the pan.
Once the vegetables have softened add the chanterelle mushrooms and cook for about 5 minutes
Season the vegetables with salt and pepper.
Add cream and 250 ml of water to the pan.
Bring it to a boil. Reduce heat and let it simmer for 45 minutes with a lid on.
After the sauce has thickened add gherkins, capers and parsley to the pan and cook for 1 minute.
Cut the rested beef in stripes and add it back into the pan for and stir for one minute.
Polenta recipe for a normal stove: use a 1 to 4 ratio polenta and water (1 part polenta, 4 parts liquid).
Bring salted water to a boil and stir in polenta slowly.
Keep stirring with a whisk on a low heat till it thickens and polenta is tender (about 15 minutes).
Add butter, cheese, salt and pepper to liking.
Serve fresh polenta with the creamy beef and chanterelle mushrooms sauce.
Enjoy!