Beef slices with summer vegetables and chanterelle mushrooms

A dish to give you strength – tastes extremely good and is rich in protein and vitamins.


Ingredients for 2 persons:
300 g beef (beef filet tips are always very tender; sirloin or minute steaks are also good alternatives)
1 small red onion (c. 80 g)
100 g carrotsRindergeschnetzeltes mit Pfifferlingen (2)_kompr.
100 g sugar snap peas
100 g courgette
100 g red pepper
100 g fresh chanterelle mushrooms
150 ml cream
2 tbsp chopped parsley
200 g fresh tagliarini pasta (alternatively c. 80 g dried pasta)
3 tbsp olive oil
Salt, pepper


Tip: The beef can be cooked according to preference and taste – from rare to well-cooked.


Preparation (c. 45 mins):

Wash and clean the vegetables and cut into c. 3 to 4 cm long and ½ cm thick strips. Dice the red onion into small 3 mm x 3 mm cubes. The chanterelles are best when washed briefly (no longer than 2 or three minutes) in water with a little flour (c. 2 tbsp). The flour binds with the dirt. Then quickly rinse the chanterelles with water, check for any remaining dirt and use a small knife to remove it.

Cut the beef into strips which are ½ cm thick and 4 cm long.

Place the tagliarini in salted boiling water and bring to the boil. Fresh pasta usually takes about 3 to 4 minutes to cook. Quickly rinse in cold water and keep warm.

Fry the vegetables as follows: Add 1 tbsp of olive oil to the pan and first sauté the pepper and carrots, add salt. After 2 minutes add the sugar snap peas and courgette and stew for 2 to 3 minutes with the lid on. The vegetables should still be a little crunchy. Add up to 2 tbsp of water as required.

Rindergeschnetzeltes mit Pfifferlingen (15)_kompr.


Sear the chanterelles in a large pan in 1 tbsp of olive oil, remove and set aside. Then add 1 tbsp of olive oil to this pan and quickly sear the beef on a high heat. Turn the heat down and then fry for a further c. 3 minutes (the time depends on how well-cooked the meat should be). Now add salt, pepper, the chanterelles and red onion to the pan, stir in the cream after a short time and cook briefly. Finally add the 2 tbsp of chopped parsley.

To serve: Twist the pasta on a meat fork and place these nests of pasta onto the plate, create a bed of vegetables next to the pasta and place the meat strips on top with the sauce.



Enjoy trying out this dish. Bon appetit!



About Thierry Thirvaudey

Thierry Thirvaudey, French head
chef. He comes from the field of top gastronomy, places a lot of emphasis on fresh foods for the preparation of dishes ...

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