For the wholemeal spaghetti with wild mushrooms, cook the spaghetti in enough salted water until al dente. In the meantime, sear the steak in clarified butter. Approx. 2 min from both sides. Remove from the pan and let rest.
In the same pan, sauté the cleaned, sliced wild mushrooms. Deglaze with white wine, season with salt and pepper. Add cream and some Nidel water and boil down briefly with a little flour until a good binding is achieved.
Stir in the escaped meat juice. Cut the meat into strips, warm briefly in the sauce and serve.
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