QF Focus Magazine


Page 29


Step 3:


Place the onion in the pan and fry gently. Stir in a teaspoon of mustard and add the meat. Season with salt and pepper and add the stock and the cream. Place in a casserole dish and simmer gently for about two and a half hours.


Step 4:


Dry the mushrooms, clean and halve or quarter by size. Wash the tarragon, shake it dry and finely chop. Mix them in about 15 minutes before the end of the cooking time.


Step 5: Finally, season with lemon zest, salt pepper and the remaining mustard.


Enjoy, with all the best wishes from your chef Dani Mottillo.


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