Wild boar steak with mushroom cream sauce and puffed truffle potato

Name: wild boar steak with mushroom cream sauce and puffed truffle potato
Cook time: 30 min
Total time: 80 min
Yield: 4
Ingredients: 4 big, slightly crumbly potato; 400 g mushroom melange; 1 toe garlic; 1 bunch salad onion; 2 twig fresh rosemary; 3 el mild olive oil; 3 el unsalted butter; 100 ml solid red wine eg Pinot Noir; 125 ml whipped cream; 150 g Lanquetot petit Livarot white crust cheese; 2 el truffle oil; 4 swine steak at room temperature

Recipe for Christmas with game. Steaks of wild boar with mushroom cream sauce and purple baked potato.

Ingredients

Directions

Preheat the oven to 200 ° C.
Clean the potatoes and pack them individually in aluminum foil.
Puff them in the middle of the oven for about 50 minutes until done.
Wipe the mushrooms with kitchen paper and tear or cut the larger ones into small pieces.
Finely chop the garlic and the salad onion into 3 cm slanted pieces.
Ris the needles of the sprigs of rosemary. Heat half of the olive oil and butter in a large frying pan and fry the salad onion, garlic and rosemary for 1 min.
Add the mushrooms and fry in approx. 6 minutes until al dente.
Pour in the wine and heat for 2 minutes. Add the whipped cream and bring back to the boil. Season with salt and pepper. Cut the cheese into slices.
Remove the potatoes from the oven and switch on the oven grill.
Carefully remove part of the aluminum foil and make a notch in each potato. Sprinkle with a little truffle oil and spread the cheese over it.
Place 3 minutes under the grill or until the cheese has melted.
In the meantime, dry the wild boar steaks dry with kitchen paper. Sprinkle with salt and pepper to taste.
Heat the rest of the olive oil and butter in another frying pan and put the meat in the pan when the fat is no longer bubbling. Fry the fillets in about 6 minutes. Turn them halfway.
Leave to rest for 5 minutes. Serve the steaks with the mushroom sauce and the baked potato.