Beef Lung Steak with Mushroom Sauce

For the beef lung steaks, rub the steaks vigorously on both sides with salt and freshly ground pepper from the mill. Crush juniper berries in a mortar (or crush with a knife), mix with a little oil and brush the steaks with it. Leave to marinate for at least 30 minutes.

In the meantime, clean the porcini mushrooms and cut them into small pieces, finely dice the shallots as well as the bacon. Heat a little oil in a suitable grill pan and cook the steaks on both sides over high heat to the desired doneness (medium: 5 minutes, rare: slightly shorter, well done: longer). Lift steaks from pan, wrap in aluminum foil and let rest until warm.

Melt fresh butter in the pan. Add bacon with shallots and sauté briefly. Mix in mushrooms and sauté vigorously. Deglaze with schnapps, reduce briefly and then add beef broth and whipping cream. Let the mushroom sauce boil down to a creamy consistency. Season to taste with salt, pepper and caraway seeds. Arrange the steaks, pour the meat juices left in the foil into the sauce, stir briefly and drizzle the mushroom sauce over the steaks. Garnish with freshly chopped herbs. Serve the beef lung steaks with fried potatoes or French fries.

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