1 In a large skillet, add a generous knob of butter and 1 spoonful of olive oil. When the mixture becomes foamy, place your fillets, season with a little salt and combava powder, and cook for 4 minutes on each side. Then pour a splash of rice vinegar over them, turn off the heat and keep covered.
2 In another skillet, add a generous knob of butter. When it is hot, add your mushrooms, salt them well. When they are nicely browned, add your red pepper strips and your small chili pepper, toss in the pan and cover.
Finishing
Heat your skillets. Plate your st. pierre fillet on very hot plates, then drizzle with the remaining juice from the skillet and give a good grind of pepper. In the other skillet, quickly add the finely sliced onions and raw fava beans, then quickly arrange your mushrooms around the st. pierre fillet.
*Straw mushrooms (rice mushrooms) are found in China, Vietnam, and also in Ivory Coast. They can be found in France in practically all Asian grocery stores. They must be well seasoned as their flavor is not very pronounced, however their texture is very pleasant to taste.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.