Sautéed Slices of Veal Fillet with Chanterelles

1. cut the meat into narrow slices, season with salt, season with pepper, quickly fry in butter on both sides and remove from the frying pan.

Cut shallots into small cubes, sauté in the frying pan until translucent,

Then add the chanterelle mushrooms and sauté. Extinguish with the veal stock and bring to the boil once.

Cut the chives into rings and toss them together with the meat in the frying pan.

Our tip: Fresh chives are much more aromatic than dried ones!

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