Sauteed Salmon and Bacon Tournedos with Brussel Sprouts, Hedgehog Mushrooms and Sauce Chateaubriand

Ingredients

• 12 slices salmon fillet, skinless, cut into 1 ½-inch-width strips
• 12 slices bacon, sliced very thin
• Salt, to taste
• Peppercorns, black, freshly ground to taste
• Olive oil, as needed
• 1 ½ pints brussels sprouts, cleaned, leaves seperated, washed
• 1 ounce shallots, minced
• + 15 more ingredients
• • Olive oil, as needed
  • Salt, to taste
  • Peppercorns, black, freshly ground to taste
  • ¾ pound Hedgehog mushrooms, small ones, cleaned
  • 2 garlic cloves, peeled
  • 2 quarts stock, beef or veal, unseasoned or very lightly seasoned
  • Shallots, trimmings of the ones minced before
  • Mushrooms, trimmings of the ones cleaned before
  • 1 cup white wine, dry (sauvignon)
  • 2 ounces butter, diced
  • 1 bunch thyme, fresh
  • 1 bunch fresh tarragon
  • ¼ cup parsley, chopped
  • Salt, to taste
  • Peppercorns, black, freshly ground to taste

1. In a saucepan place the shallots and mushroom trimmings, the stems of thyme, parsley and tarragon, add the cup of wine and reduce gently until almost dry.

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