Veal flank in its own juice

The following dishes are necessary for this recipe:

• Brown stock.
• Tomato sauce.
• Mashed potatoes.
• Peel, chop the garlic into brunoise and sauté with the paysanned (roughly chopped) onion.
• Chop the mushrooms into quarters.

For the flank:

• Remove the fat from the meat, smear it with the garlic smashed up in a pestle and mortar, black pepper, coarse salt and olive oil. Roll and tie it up.
• Put the flank in the hot oven, let brown.
• Add the white wine and the brown stock without covering it completely, lower the temperature to 130 ºC.
• Check that the meat is very tender with a skewer, separate the juices from the flank. Let stand and cool to 120 ºC.
• Remove the fat from the juices and add the brown stock to the sauce and then add tomato sauce.
• Thicken with cornflour and add salt if required.
• Once the flank is cold, chop it into slices and place them on plates.
• Sauté the mushrooms in quarters and place them on top of the flank, pour sauce on top and heat everything up in the oven.

Serve with mashed potatoes.