Roasted beef chine with potato-chanterelle goulash and parsley-orange pesto

Season the beef chine with white pepper and marinate it in 10 tbsp. Kikkoman less salt soy sauce for approx. 2 hours. Take the meat out of the marinade and let it drain off. Then sear it in a pan on all sides and roast it in the oven (approx. 170°C/ 15 minutes). Then wrap it in aluminum foil and let it stand.

Cut the potatoes into 1x1 cm cubes. For the goulash seasoning, peel the lemon with a potato peeler. Mix it with the garlic, caraway and marjoram and chop through it. Sauté the potatoes with goulash seasoning and paprika, add pepper and season it with soy sauce and white wine. Pour in the poultry stock and boil it until it is semi-cooked. Sauté the chanterelles and add it to the potatoes. Continue boiling the goulash until the potatoes are cooked. Season it with finely cut marjoram and parsley.

Mix all the ingredients for the pesto in a cup, but be careful that the pesto does not become too thin.

Season it with soy sauce and pepper. Arrange the potato-chanterelle goulash in the middle of the plate. Cut the beef into thin slices and arrange it on the plate. Then decorate it with the pesto.