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Preparation
Boil and cool the potatoes. Clean the chanterelles and set aside. Slice the potatoes and fry in olive oil; set aside. Season the tenderloins with salt and pepper and sear quickly in hot oil on both sides. Let rest in a preheated 80°C oven for 5-10 minutes, according to thickness. Slice the onion into thin slices and fry slightly along with the chanterelles and Speck Alto Adige PGI strips. Add the fried potatoes and fry for a bit longer. Season with marjoram, salt and pepper and add a bit of beef broth. Place the hash on plates and top with the tenderloins. Can be served with coleslaw or, in spring, a salad of dandelion greens.
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