For 4 people
For 4 people
Take a pan with wide edges, place half the butter, sugar, 1.5 pinches of salt and the carrots cut in 2, then in bevel. Cover with water halfway up and cook until the water evaporates.
Melt the rest of the butter in a non -stick pan, incorporate the meat and salt and pepper. Add the mushrooms, garlic, thyme and bay leaf. Continue cooking for 2 minutes before deglaze with 10 centilitres of water. 3 minutes of cooking, pour the cream, bring to a boil and set aside.
Put the potatoes in 2 and immerse them in a saucepan of water with 15 grams of coarse salt and garlic to cook them. Check the cooking with a knife.
On a service plate, place the carrots, meat and mushrooms. Coat with cream and sprinkle with salt. Serve with potatoes.
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