Beef Fillet Under the Oyster Mushroom Hood

season and sauté in olive oil.

Cover with a crust of oyster mushroom and white bread cubes sautéed in olive oil, a salt, egg, pepper and herbs de Provence and cook in the stove. Make the pasta al dente in salted water and olive oil, drain and add a salt, flake of butter, pepper and nutmeg. Slice the cucumber lengthwise and remove the seeds, sauté in butter, extinguish with white wine, season strongly with a pinch of sugar, salt and freshly ground pepper and finish with freshly chopped parsley.

Season the slices of melanzana, pass them through a quantity of egg and flour and sauté them in olive oil.

For the sauce, sauté bacon cubes, extinguish with white wine, add whipping cream, fold in a piece of stock cube and refine with a teaspoon of mustard and whipped cream.

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