Sauté the shallots in the butter until golden. Extinguish with the wine. Add the stock and reduce. Add the cream and make the sauce until it is creamy. Stir in the crème fraîche and both types of mustard. Season the sauce with salt and pepper and keep warm.
Clean the mushrooms dry and wipe them with a wet dishcloth. Cut the tomatoes into quarters and remove the seeds. Cut the mushrooms into slices, the tomatoes and the cucumber into strips.
Season the filet cubes with salt, season with pepper and sear on all sides in the hot clarified butter. Drain in a colander.
Sauté the mushroom strips in the same butter. Add the cucumber and tomato strips and heat. Serve with the fillet cubes and the sauce. Sprinkle with the chives.
Tip: Instead of clarified butter, you can also use butter in most cases.
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