Sauteed Salmon and Bacon Tournedos with Brussel Sprouts, Hedgehog Mushrooms and Sauce Chateaubriand

Ingredients

• 12 slices salmon fillet, skinless, cut into 1 1/2-inch-width strips
• 12 slices bacon, sliced very thin
• Salt, to taste
• Peppercorns, black, freshly ground to taste
• Olive oil, as needed
• 1 1/2 pints brussels sprouts, cleaned, leaves separated, washed
• 1 ounce shallots, minced
• 3/4 pound Hedgehog mushrooms, small ones, cleaned
• 2 garlic cloves, peeled
• 2 quarts stock, beef or veal, unseasoned or very lightly seasoned
• Shallots, trimmings of the ones minced before
• Mushrooms, trimmings of the ones cleaned before
• 1 cup white wine, dry (sauvignon)
• 2 ounces butter, diced
• 1 bunch thyme, fresh
• 1 bunch fresh tarragon
• 1/4 cup parsley, chopped