It is mushroom season, and with it come the beautiful late summer evenings when we begin to uncork fine bottles of red wine. During our last chanterelle harvest in Haut-Valais, I decided to pair them with a beef fillet medallion.
After harvesting, thoroughly wash and clean the chanterelles. Sauté them in a pan with butter, olive oil, a hint of white wine, and broth. Lightly salt the chanterelles, then add cream and a little more broth, and simmer until the sauce reaches the desired consistency. Before serving, add basil and a few cherry tomatoes cut into quarters to add color and acidity.
Cover the beef medallion with the chanterelles and serve with roasted potatoes.
To accompany this seasonal dish, a Syrah Crêta Plan: a true delight!
Cheers and bon appétit!
