Grilled tenderloin steak served on a grandma’s sauce with buckwheat and fried beetroots
Mushrooms fry with onion and cucumber, season with salt, pepper and marjoram. Finally add the cream, parmesan and parsley.
In one portion serve 150g of cooked buckwheat
100g cooked grated beetroot, fry with 20g dandelion honey, 50ml of red wine and a few drops of lemon. At the end add a bit of salt and pepper.
300g forest mushrooms
marjoram, salt, pepper
100ml cream 30%