Veal fillet in mustard and bacon

Ingredients for 2 servings:

• 400 g veal fillet(s) cut into 6-7 medallions
• 6 slice(s) bacon
• 4 tsp mustard
• 6 pinch(s) pepper, freshly ground
• 4 cl brandy or cognac
• 1 shallot(s), finely diced
• 1 cup of cream
• 100 g mushrooms, brown, dry, cleaned and sliced
• 1 garlic clove(s), finely diced
• Clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

flambéed with brandy or cognac

Brush the veal fillet medallions with mustard on both sides and season generously (no more salt). Wrap each piece in a slice of bacon, surrounding the mustard coating. Sear each piece in a pan with a little clarified butter (bacon end first) for about 2 minutes. Pour the brandy over the medallions, light them, and let them simmer briefly. Place all the pieces in an ovenproof dish and bake in a preheated oven at 120°C (top/bottom heat) for about 10 minutes. In the meantime, sauté the shallot in a little clarified butter, add the garlic, and sauté briefly. Add the mushrooms and deglaze with cream. Simmer the sauce uncovered for about 5 minutes, depending on the desired consistency. Add any drippings from the roasting pan to the sauce. Serve with hash browns.