Difficulty:[usr 2]
Fry the peeled and chopped shallots in a little butter, let them brown without colouring. Add the wild mushrooms, stir well, then moisten with the veal juice, cook for a few minutes, then collect the juice by filtering through a sieve, degrease and set aside.
Pan-fry the pieces of beef in a butter/oil mixture, cook to taste, salt and pepper, leave to rest for 2 minutes and arrange on 4 hot plates, arrange the mushroom mixture around.
Whip up the mushroom infusion with butter by adding the butter in pieces. adjust seasoning. Cover meats and mushrooms. Sprinkle the mushrooms with chopped flat-leaf parsley.
Note:Use only wild mushrooms, when possible, prefer fresh ones, you need at least 3 varieties. In frozen there are very good mixes.
A creation of chef Hubert
