Pressure cook the beef tongue with salt, peppercorns, 1 onion, 4 cloves of garlic and 1 onion in 500ml of water for 25 minutes.

Once cooked remove the tongue and strain the liquid and save the cooked garlic, onions and peppercorns. Discard the bay leaves

Cut and use the tongue as desired

Skim the fat from the stock created by cooking the tongue

Using some of the fat fry the already cooked onion, garlic and peppercorns along with 1/2 a freshly chopped onion

Once you get some colour on the onions add in 2-3 chopped mushrooms

Deglaze the pan with the stock and cook till the mushrooms soften

Blend the mixture and strain with a sieve for a smooth and delicious sauce.

Finish with fresh basil.

Serve with the cooked tongue.