500 g of medium-sized cleaned Camembert steak
Salt to taste
2 tablespoons of lemon juice
1 finely chopped onion
4 tablespoons of butter
1/2 cup of tomato puree
1 tablespoon of English mustard
1 tablespoon of honey
1/4 cup of cognac
1 tablespoon of cornstarch
1 cup of heavy cream
1/2 cup of sliced mushrooms
500 g of medium-sized cleaned Camembert steak
Salt to taste
2 tablespoons of lemon juice
1 finely chopped onion
4 tablespoons of butter
1/2 cup of tomato puree
1 tablespoon of English mustard
1 tablespoon of honey
1/4 cup of cognac
1 tablespoon of cornstarch
1 cup of heavy cream
1/2 cup of sliced mushrooms
Season the Camembert steak with salt and lemon juice. Reserve
Fry the onion in butter until it starts to brown
Add the tomato puree and cook on low heat for 4 minutes
Add the English mustard and honey, mixing well
Add the seasoned Camembert steak and cook on high heat for 3 minutes
Flambé with cognac
Combine the cornstarch dissolved in heavy cream and mushrooms
Cook while stirring constantly until thickened, but do not let it boil
Serve hot
Serves 6.
