Chanterelles with pepper steak

It’s been a while since I cooked anything advanced. These days the rule is the faster food the better, but it doesn’t mean we’re compromising on the taste! For instance, today I did some simple pepper beef steak with sea salt and fresh thyme (2 minutes on each side for medium rare). However, the chanterelle sauce that accompanied the meat really took this dish to the next level!

I’m so happy the chanterelle season isn’t over yet! Of course, this year we’re enjoying store-bought chanterelles instead of going to the woods and picking them ourselves like we used to, but still.