Fillet chunks with 'fine champagne' sauce

STEP 1

Start with the sauce: finely chop the shallots, garlic and chicory. Cut the mushrooms into half slices.

STEP 2

Heat the butter or oil in a pan and sauté the shallot in it. Add the garlic and fry for a few minutes. Then add the chopped chicory and mushrooms, the thyme, bay leaf and the mustard, and fry together for a few minutes.

STEP 3

Deglaze with the cognac and add the water, bouillon powder and roux. Then add the cream and truffle oil and allow to thicken a little more.

STEP 4

Finish with salt and pepper to taste.

STEP 5

Now fry the 'Just like chicken' fillet chunks in a large skillet with 2 tablespoons of oil until crisp and golden brown.

STEP 6

Mix the fillet chunks into the sauce and serve with corn salad and fried croquettes.