Butter, clarified 30gr
Olive oil 15ml
Mushroom, thick slice 285gr
Shallots, minced 30gr
Garlic, minced 1 clove
Dry white wine 240ml
Demi glace 1 ltr
Tomato concasse 480gr
Parsley, fresh, chopped 2gr
Meat glaze 30gr
1/- Heat the butter and olive oil until smoking.
2/- Add the mushroom and sautee them until they are brown.
3/- Add the shallot and garlic and sauteethem until an anroma is released.
4/- Add the wine and brandy, reducethe mixture by half.
5/- Add the demi glace, reduce to nappe.
6/- Finish the sauce with meat glaze and parsley.
7/- Adjust the seasoning with salt and pepper to taste.