Entrecôte aux Champignons (Entrecôte with Mushrooms)

Ingredients

• entrecôtes
• butter
• 1 decilitre mushroom cooking liquor
• 20 small cooked mushroom caps
• 1 and a half decilitres sauce Demi-glace
• 50 to 60 grammes butter

Instructions

1. Sauté the entrecôtes in butter and dress them.
2. Deglaze the sauté pan with 1 decilitre of mushroom cooking liquor.
3. Heat 20 small heads of cooked mushrooms in the deglazing and arrange them on the entrecôtes.
4. Add 1 and a half decilitres of sauce Demi-glace to the deglazing, reduce by half and pass through a chinois.
5. Finish the sauce with 50 to 60 grammes of butter.
6. Nap the entrecôtes lightly and serve the rest of the sauce separately.