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Beef with black cap boletes
50 g of Supersec boletes
600 g of beef
2 tablespoons olive oil
A knob of butter
4 sprigs of thyme
Few grains of juniper
5 cl of 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 and when they really 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 it 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) and let it cook for 6-8 minutes (medium rare cooking)
- Let it rest for 10 minutes while keeping it warm, then serve with the mushrooms and the remaining thyme