Rib-Eye Steak Sandwich with Chanterelles
30 min
Under an hour
Knuspr-Küche
Ingredients
Price per portion:€ 23.36
Main Ingredients
Pantry
Preparation method
Preparation & Mushrooms
1
Take the steak out of the refrigerator at least 2 hours before preparation so that it can reach room temperature.
2
Clean the chanterelles and halve or quarter larger specimens. Small mushrooms can be left whole. Finely dice the shallots and garlic, chop the parsley.
3
Heat one tablespoon of oil and a knob of butter in a pan. Sauté the chanterelles in it over high heat until golden brown.
Chef's tip
Be sure to let the meat rest after grilling so that the meat juices can settle and the sandwich does not get soggy.
For an extra spicy note, you can also spread the baguette with a little Dijon mustard.
Nutritional values
Energy value
3263.52 kJ780 kCalFats
52 gCarbohydrates
45 gProtein
38 g
200 min
Masterpiece
