Spread with mustard, cover with some shallots sautéed in olive oil, the slices and crushed white bread and cook in the stove.
Blanch the tourned carrots and the broccoli roses in salted water, drain, season and toss in butter. Season the sliced mushrooms, sauté in olive oil and add a flake of butter.
For the sauce, sauté the remaining shallot cubes in olive oil, extinguish with red wine and vegetable soup, cook, refine with garlic, salt and pepper and thicken with cooled cornstarch.
Our tip: Use high-quality red wine for a particularly fine taste!
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