Peel shallots. Cut beef, shallots and pickles into strips.
Cut the baby herb mushrooms into pieces, halve the larger ones if necessary.
Heat vegetable oil in a pan and quickly sear the meat. Fry the shallots and the mushrooms briefly. Season with salt and pepper. Deglaze with a little cognac.
Add 125 ml water, homemade soup seasoning and Dijon mustard. Stir in whipped cream and let it boil down a bit.
Add the gherkin strips and chopped parsley and season again.
Arrange on warmed plates and serve.
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