Fillet pieces 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

Melt the fat 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 and bay leaf and the mustard, and fry together for a few minutes.

STEP 3

Deglaze with the cognac and add the water, stock 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 pieces in a large skillet with 2 tablespoons of fat until crispy and golden brown.

STEP 6

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