Entrecôte à la Forestière (Entrecôte with Morels, Potatoes and Bacon)

Ingredients

• entrecôtes
• butter
• 300 grammes morels
• 300 grammes potatoes
• lean bacon
• chopped parsley
• white wine
• 1 and a half decilitres good veal gravy

Instructions

1. Sauté the entrecôtes in butter and dress them.
2. Sauté 300 grammes of morels and 300 grammes of potatoes cut in large dice in butter.
3. Blanch the rectangles of lean bacon and rissolé them.
4. Surround the entrecôtes with alternating bouquets of morels, potatoes and bacon.
5. Scatter a little chopped parsley over the bouquets of morels and potatoes.
6. Deglaze the sauté pan with a few spoonfuls of white wine.
7. Add 1 and a half decilitres of good veal gravy, strain this fonds and serve it separately.