Côte de boeuf with mushroom melange

Dab the meat dry with kitchen paper. Sprinkle with salt and pepper and allow to reach room temperature in about 45 minutes.

Preheat the oven to 125 ºC.

Place the slices of ham in 2 rows on a cutting board. Make sure the slices overlap slightly.

Cut the sage leaves into thin strips and sprinkle the ham.

Spread all around with the mustard and place the cote on the edge of the ham. Roll the meat in the ham.

Heat the oil in a frying pan and fry the meat around 4 minutes. Turn each quarter a quarter turn. Remove the meat from the pan and place in the oven dish.

Bake in the oven in about 45 minutes medium. Remove from the oven, place on a large plate and leave to rest for 10 minutes under aluminum foil.

In the meantime, cut the mushrooms coarsely, bunched onion in rings and the garlic fine.

Heat the butter in the pan in which you baked the meat. Fry the sage 30 sec.

Add the mushrooms, spring onions and garlic and cook over medium heat for 6 minutes. Season with salt and pepper.

Cut the meat into slices of ½ inch and place on a plate or plate. Divide the mushrooms over it.