Stuffed fillet steak with chanterelles

Heat the oven at 200ºC. Stir half of the shallots with the parsley, the cheese and the pepper. Slice steaks lengthwise to create a pocket and fill them with the mixture. Close the steaks with a cocktail stick. Melt 2 tablespoons butter in a frying pan and fry both sides of the steaks quickly on a high fire. Place the steaks on a roasting tin and pour the butter over. Roast the steaks in the oven for 10 minutes. Smother with butter from time to time. In the mean time, drain/clean the chanterelles and cut them if necessary. Fry the chanterelles in 1 tablespoon of butter with the rest of the shallots and the crushed garlic. Pour in the stock and the cream, stir in well and allow to boil for a short while. Pour the sauce with the chanterelles over the fillet steaks.