Turn the heat up to 180 °C (convection oven 160 °C / gas mark 2-3). Mix the two types of mustard well. Peel the onions and cut them into fine rings. Rinse and clean the stalk mushrooms, cut the stalks into coarse pieces, lightly shred the leaves.
Season the meat slices with salt and pepper, coat them on both sides with a little mustard mixture, turn them in flour onto the other side and brown them on all sides in a frying pan with clarified butter.
10 min. in the cooker.
In a frying pan with 2 tbsp. butter, sauté the onions, add the bay leaf spice and saute until soft. Add sugar, caramelize and season with salt and pepper.
Sweat the stem mushrooms in a frying pan with 2 tbsp butter, then add the leaves and stew until soft. Stir in 2 tbsp whipping cream and simmer briefly over low heat.
Remove meat from heat, brush again thinly with mustard and add onion puree on top. Deglaze the pan with clear soup and boil by half. Stir in remaining whipping cream, bring to a boil briefly and season the sauce.
Serve the meat with the sauce and the mush. Serve with boiled potatoes.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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