Cut the meat into slices of 2 cm, wrap with breakfast bacon and attach with wooden skewers. Fry in a universal pan with clarified butter and season with salt. Pour in the clear soup, add the chilies and simmer with the lid closed for about 10 minutes until tender. Remove the steaks and keep warm.
Mix the crème fraîche and the wild garlic strips into the sauce, add the steaks repeatedly to the frying pan and sprinkle with a little red pepper. Serve with kaiser peas and long grain rice.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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