Difficulty: Medium
Sauté the peeled and finely chopped shallots in a little butter until softened and lightly browned without coloring. Add the wild mushrooms, stir well, then deglaze with the veal jus. Cook for a few minutes, strain through a sieve to collect the juices, degrease, and set aside.
Pan-sear the beef pieces in a butter and oil mixture to your preferred doneness. Season with salt and pepper, rest for 2 minutes, then arrange on 4 hot plates. Spoon the mushroom mixture around the beef.
Emulsify the reserved mushroom infusion with remaining butter, adding it piece by piece. Adjust seasoning, then spoon over the beef and mushrooms. Garnish mushrooms with chopped flat-leaf parsley.
Note: Use only wild mushrooms—fresh with at least 3 varieties preferred. Quality frozen mixes work well too.
A creation of Chef Hubert
