Heat heavy saute pan. Then add oil until it begins to smoke. Sear the meat until golden brown, season with salt and pepper. Transfer meat to a strainer. Reserve meat and juice separately.
Add the butter to the pan. When it begins to brown, add onions, garlic, and chanterelles. Saute over high heat until all the liquid has reduced. Add heavy cream, paprikas, and the juice from the meat. Reduce until sauce has lightly thickened. Add the reserved meat, marjoram and parsley, and season with salt and pepper. Stir in creme fraiche.
Serve over noodles, on heated plates, and garnish with minced parsley.
Recipe courtesy of Wolfgang Puck, 2001