Paillard of the Entrecote with Arugula and Parmesan, Accompanied by a Trio Of

A delicious mushroom dish for any occasion!

Place the meat between two layers of cling film and pound very tenderly flat. Season with salt on both sides and fry in olive oil in a frying pan for 1 minute on each side. Then place the slices of meat in a shallow baking dish, cover with aluminum foil and place in the oven heated to 70 °C for 6 to 8 minutes. (At this heat the egg white does not coagulate and the meat stays juicy.) Extinguish the pan juices with red wine, add veal jus, bring everything to a boil and season with balsamic vinegar, pepper and salt.

Clean the arugula, rinse and drain well. Mix pepper, salt, shallot cubes, vinegar, a little water and olive oil to make a salad dressing and pour it over the arugula when serving. Shave a few shavings of Parmesan on top.

Toast the 12 slices of bread in a hot frying pan with 4 tablespoons of olive oil until light brown.

* Spread 4 slices with basil pesto. Decorate each with1 basil leaf.

* Cover 4 slices with diced tomatoes, form the garlic-olive oil mixture on top and finely grated Parmesan.

* Cover 4 slices with diced mushrooms, previously fried in olive oil for 1 minute with finely diced shallot. Season with salt and pepper, garnish with chopped leaf parsley.

Serving: In each case in the middle of the plate form the meat, on top the arugula and salad dressing n

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