mushrooms, finely sliced 750 g
butter 100 g
shaliots, finely sliced 350 9
beef trim, diced 350 9
sherry vinegar 100 m
ed wine 700 m
chicken stock 500 ml
beet stock 1 litre

1. Caramelise the mushrooms in
foaming butter, strain, then put
aside in a saucepan.

2 Caramelise the shallots in
foaming butter, strain, then put
in the same saucepan.
3 In another pan, caramelise the
beef trim until golden brown.
4 Place the beet trim with the
vegetables in the saucepan.
Deglaze the frying pans with
the vinegar, then add to the
pan with the beef, shallots and
mushr0oms.
5 Reduce the wine by half and
add to the other ingredients.

6 Add the stock, then reduce to
sauce consistency.
7 Pass through a sieve, then chill
and store until needed.