Remove from the frying pan. Stir the crumbled white bread, diced cheese, mustard and egg yolk into a paste, spread it on the fillet form and bake it in the stove. Remove the stem from the oyster mushrooms, season them and fry them in the same frying pan.
For the sauce, reduce the red wine with the herbs de Provence and add the stock. Fold in the butter and season with a little bit of whipped cream.
Clean the beans, cut them in half and cook them in salted water. Remove the seeds from the tomatoes, sauté them in butter and add a little basil.
Arrange everything on a flat plate.
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