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26 Beef fillet medallions with oyster mushrooms Serves 4 | Preparation time: 80–100 minutes Ingredients For the beef medallions: 4 beef medallions (160 g each) Salt Pepper For the oyster mushrooms: 400 g oyster mushrooms 20 g butter 2 shallots | diced 2 tbsp. cream Salt Pepper 1 pinch of sugar 2 tbsp. chives | chopped For frying: 20 g clarified butter Accessories: Flat, heat-proof plate Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Rest the beef medallions at room temperature. Place the beef medallions on the plate in the drawer and cook. Clean the oyster mushrooms and chop finely. Approximately 20 minutes before the end of the cooking time, heat the butter in a pan, fry the shallots, add the oyster mushrooms and fry them for approx. 2–3 minutes. Add the cream and season with salt, pepper and sugar to taste. Season both sides of the beef medallions with salt. Heat the clarified butter in a pan and sear the beef medallions on a high heat for approx. 2 minutes on each side. Season with pepper after searing. Warming drawer settings  Core temperature: 55–60 °C Duration: 65–80 minutes