Beef Tartare with Sautéed Chanterelle

It is the first of September and the Danes are combing the forrest for chanterelle. If you are not lucky enough to find them in the woods, the markets are filled with them. The is a new and unusual way to make tartare with wild mushrooms. All kinds of wild mushrooms can be used, my family loves this one with both chanterelle and dried wild mushroom powder.

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Beef Tartare with Sautéed Chanterelle and Wild Mushroom Mayonnaise  4  lunch servings

500 g beef filet (venison and bison can also be used, 2 tbsp. butter, 3 oz. fresh wild mushrooms, cleaned and cut into bite-size pieces, 1 oz. dried wild mushrooms, divided,  tbsp. good  mayonnaise, 1-2 tbsp. Maldon salt, ½ tbsp. freshly ground pepper,

Garnish: fresh herbs such as sorrel, cress

To make the tartare, place meat in freezer 30 minutes  before using. It makes it easier to work with. Scrape meat with a very sharp knife, along the length of the muscle tissue, so you get fine, long segments of meat Ensure there is no sinew in the finish tartare. Place in a bowl and set aside. Or ask your butcher to grind meat for tartare.

To make the wild mushrooms, melt butter in a skillet over medium-high heat. Add mushrooms and sauté 1-2 minutes. Season lightly with salt and pepper and set aside.

To make the wild mushroom mayonnaise, grind dried mushrooms to a very fine powder in a blender. Add half of ground mushrooms powder to mayonnaise and stir until the mushrooms are absorbed.

To serve tartare, place meat on 4 plates. Sprinkle with salt and pepper. Arrange sautéed mushrooms on top of the meat and let a few fall down on the plate. Place  1 tbsp. mayonnaise on top of mushrooms and sprinkle with remaining mushrooms. Garnish with sorrel or cress.

Suggested accompaniment: toasted rye bread (as shown on the picture)



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