Preparation :

Clean the oyster mushrooms and wipe them with kitchen paper. Rinse the veal fillet under cold running water and pat dry. First cut into thin slices, then into strips.
Heat 2 tablespoons of clarified butter and fry the strips of meat well.

Add the oyster mushrooms, season with salt and freshly ground pepper and deglaze with 2-3 tablespoons of white wine. Add the cream, bring to the boil and reduce until creamy. Score the top of the tomatoes with a knife, place briefly in boiling water, rinse in cold water, peel, core and dice. Add the diced tomatoes to the ragout. Blanch the sugar snap peas, add to the ragout, heat briefly again and serve.

Bon appetit!