Difficulty:[usr 1]
Let the butter soften, then add the Guérande salt and the finely chopped herbs. Roll into a cylinder in tin foil, put in the cold.
Very lightly salt the meats (4) grill them on each side, cooking according to taste. Keep warm.
Trim all the mushrooms, slice them, fry them with the finely chopped shallots and a little salted butter, cook until the liquid has completely evaporated.
Set aside and deglaze the pan with the Calvados, let reduce and add the veal jus, let reduce again.
At this stage:2 options, either incorporate the parsley butter into the sauce while winnowing and cover the entrecôtes on hot plates, or cut beautiful slices from your sausage of parsley butter and place them on the pieces of meat held hot and placed on hot plates, putting them under the grill for a few seconds.
Then give a few good turns of a good black pepper to the mill. Arrange your forest mixture around the pieces of meat.
This recipe is also valid with sirloin or sirloin.
Culinary Ideas from Chef Hubert
