Veal stroganoff with mushrooms and croutons

1. Chop the shallots and sauté in the butter with the bay leaf and thyme.
2. Add the fillet cut into 4 slices and brown all sides.
3. Add the dried mushrooms, the stock and the Cirio sieved tomatoes.
4. Reduce the heat and cover. Let simmer for about 30 minutes.
5. In another pan, melt the remaining butter and add the mushrooms.
6. Let them brown over medium heat, season with salt and pepper and remove from the pan with a slotted spoon.
7. Place the slices of bread in the pan, browning all sides well.
8. Serve the thinly sliced fillet, alternate with mushrooms by composing a tower of from the bread slices, garnish with the deglazed sauce cooking liquid and serve.

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