Maybe your new favorite bean dish:
Clean chanterelles and beans. Dice potatoes, cook until tender and cool. Roast steak, season with salt, season with pepper, remove and cool. Sauté the diced shallot in the drippings, extinguish with the white wine, reduce by half, add a little water and cook the halved beans. Pour the beans through a sieve, collect the roast stock and let the beans cool down.
Add the horseradish to the stock and season it with a handful of chopped parsley, 3 tablespoons of olive oil, pepper, salt, vinegar and a little bit of sugar. Cut the chanterelles.
Roast them in hot oil. Cut the bacon into strips and add to the chanterelles.
When cooked, cool and place in a large enough bowl with the beans, potatoes and thin slices of quartered red onion. (The sliced onions might. Scald once under hot water to “deglaze.”) Finally, cut the beef into very narrow strips, about 3-4 centimeters long, and fold them in.
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