Recipe for Lamb Tournedos with Creamy Mushroom Sauce

Peel and finely chop the onion. Cut the mushrooms. Set aside.

Reconstitute the veal stock by diluting it in 100 ml of warm water.

Melt 20 g of butter in a skillet and sear the meat over high heat for 3 minutes on each side. Depending on the thickness of the fillets and the desired doneness, let cook on low heat for a few more minutes.

Then remove the tournedos from the pan and keep them warm.

In the same pan, melt another 20 g of butter and sauté the chopped onion until it is browned.

Add the mushrooms and cook them over high heat for a few minutes.

Deglaze with the diluted stock, season with salt and pepper, and add a pinch of thyme. Let it reduce, then add the liquid cream.

To finish, plate the tournedos with the mushrooms in sauce and serve everything with a bit of rice.