For 4 people
For 4 people
In a casserole dish, heat a tablespoon of oil and brown the flank steak on all sides. Then, remove it and sweat the peeled and chopped shallot and garlic in the same casserole dish.
Add white wine and a crumbled stock cube to a glass of simmering water, then return the flank to the casserole dish. Season with salt and pepper, then simmer gently for 50 minutes.
Meanwhile, scrape the stems of the chanterelles with a knife and clean them quickly.
Cook the mushrooms in a pan with butter and oil until the water evaporates, then add the chanterelles back to the pan. Season with salt and pepper and continue cooking for about 5 minutes.
Place the flank steak on a platter, add the chanterelles, sprinkle with chervil and serve hot.
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