Have fun preparing this mushroom dish!
Preheat the oven to 220 degrees. Season the veal nut with salt, bell pepper and paprika. Foam half of the oil and butter in a casserole in the hot oven until light brown. Pour in the seasoned veal and roast for 1 hour, turning and basting frequently, after 15 minutes turn the temperature down to 175 degrees.
In the meantime, blanch, skin, quarter and seed the tomatoes. Peel and finely chop the shallot and garlic clove and sauté in the remaining butter until translucent. Add the tomatoes, season with salt, pepper and sugar and cook for a few minutes.
Clean the mushrooms, grate them with a crockery stick, cut them into slices and fry them in the remaining oil. Season with salt, pepper and juice of one lemon. Remove the veal and keep warm. Extinguish the drippings with Noilly-Prat and wine and loosen from the bottom of the pot and ~rim with a brush. Cook a little, add the tomatoes and mushrooms, place the meat on top and put it back into the hot oven for 10 minutes. Cut the meat into slices and arrange on the vegetables. Sprinkle with finely chopped tarragon leaves.
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