Page 87 - The Secrets Of Vinegar

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SecretsVINAIGRE VINAIGRE
Beef with Chanterelles and Raspberry Vinegar
Fruity chanterelle mushrooms create a delectable duet with raspberry vinegar – a true gourmet delight!
Difficulty
Prep time
10 minutes
Cook time
20 minutes
Ingredients
Serves 4
• 1 lb (450 g) beef tenderloin or sirloin cut into strips
• Salt and pepper to taste
• 2 tbsp (30 ml) butter
• 4 tsp (20 ml) raspberry vinegar
• 1⁄2 cup (125 ml) beef consommé
• 1⁄2 cup (125 ml) 35% cream
• 3 tbsp (45 ml) butter
• 1 cup (250 ml) chanterelle mushrooms
Preparation
• Season beef strips with salt and pepper. Melt butter in a non-stick frying pan over high heat and add beef strips. Let beef cook for 20 or 30 seconds without stirring to let it to brown. Drain and set aside.
• Reduce heat, deglaze with raspberry vinegar, add consommé and cream, and reduce sauce by one third. Season.
• Before serving beef, gently sauté chanterelles in remaining butter over low heat to prevent them from losing their tenderness. Season with salt and pepper.
• Spoon sauce over beef and garnish with mushrooms.
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