Preheat the oven to 60°C (140°F). Cut the veal into finger-width strips, season with salt and pepper, and sear briefly in a little butter. Keep warm in the oven.

For the sauce, gently fry the chopped shallots in a little butter until soft and sweet. Add the sliced mushrooms and continue to fry, seasoning with salt and pepper. Deglaze with the white wine and stir well. Add the beef stock and sauce fond, then simmer over a low heat for 15 minutes.

Pour in the cream. Simmer briefly, then blend with a hand blender and pass through a sieve. Add the warm veal along with any meat juices and stir through. Remove from the heat and serve on warm plates.