Try this delicious pasta dish:
Preheat the stove to 80 °C and heat a plate with it.
Clean the mushrooms, cut back the stalk if necessary and cut the mushrooms into slices. Peel and chop the shallots.
Season the meat with salt and pepper. Heat a little clarified butter. Brown the meat in portions on the first side for a good minute, turn it very briefly to the other side, then place it on the preheated plate. Cook the meat in the 80 degrees warm stove for about twenty minutes.
In the drippings, cook the mushrooms on a high heat for three to four minutes, turning, then add to the meat in the oven.
Add the butter to the drippings and sauté the shallots until translucent. Stir the tomato puree and balsamic vinegar, then add to the soup. Pour this mixture to the shallots and cook everything together on high fire. Now add the cream to the sauce form and reduce it again until it thickens slightly.
Pluck the tarragon leaves from the branches and chop them. Finally, add to the sauce and, if necessary, season with a little balsamic vinegar, salt and freshly ground pepper. Pour over the meat and mushrooms.
As a side dish fit fine pasta, dry rice or a polenta.
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