Braised Beef with Porcini Mushrooms

Wash the beef, pat dry, season on all sides with freshly ground lemon pepper and crystal salt. Heat a shot each of olive oil and porcini mushroom oil in the casserole. Sear the meat vigorously on all sides and remove it from the pan.

Clean the vegetables, onion and garlic and chop roughly. Put in the saucepan and sweat. Add the bay leaves, mustard, tomato paste and a little salt. Deglaze with red wine and water, reduce a little

Put the meat back in the pan and let it stew for about 2.5 hours.

Pour boiling water over the stone mushrooms and soak for at least 1 hour. Remove the mushrooms from the liquid and chop finely. Pour the soaking liquid through a very fine sieve or coffee filter and collect it. Sauté the spring onions, add the porcini mushrooms and drain with the liquid. and let it simmer.

Take the meat out of the pan, wrap it in aluminum foil and keep it warm in the oven. Strain the vegetables and liquid through a sieve, return to the saucepan, stir in the porcini mushroom stock and season to taste. Refine with crème fraîche depending on your taste.

There was also delicious Brussels sprouts and dumplings