Cut beef tongue into 2cm slices, season with salt and pepper, and coat with flour.

Cut onion and carrot into large bite-sized pieces. Halve garlic cloves and crush them.

Heat olive oil in a pan and sear beef tongue on medium heat until browned.

In a pot, melt 20g butter, add garlic, and sauté until fragrant. Add onion and cook until translucent, then add seared beef tongue.

Add red wine, water, and bay leaf to the pot. Bring to a boil, cover, and simmer on low heat for 50–60 minutes until beef tongue is tender.

In a pan, melt 10g butter and sauté carrot and small onions on medium-low heat for 3 minutes. Add mushrooms and cook for another 3 minutes.

Add demi-glace sauce, tomato puree, Worcestershire sauce, and salt to the pot. Simmer on low heat for 20 minutes, then add sautéed vegetables and cook for another 15 minutes.