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Cut the veal into fine strips, chop the shallot very finely and add to the tartare. Prepare the tartar with the egg yolk, olive oil, salt and pepper and fill a skewer with it.
For the gravy, bring the veal stock, mushroom juice and cream to the boil. Mix with the knobs of butter and season to taste.
Garnish the tartare with the garnishes and spoon the foamy gravy around it.
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