1. Season the beef with kosher salt and black pepper.  In a hot pan with vegetable oil, sear the outside of the beef.  Once seared, take the pan off the heat and add 3 tablespoons of butter, 3 cloves of peeled garlic, sage, thyme, and rosemary.  The butter will eventually start to foam.  Once it does, baste the beef with the butter and cook to medium rare (2 ½ to 3 minutes per side).  Once cooked, remove the meat from the pan and allow it to rest for five minutes.  When you are ready to plate, quickly re-warm the beef in the same pan you cooked it in.  Slice the beef in half and season the inside with a little bit of sea salt.
2. Remove the skin from three small shallots.  Clean both the top and bottom of the shallot, but be sure to leave a little bit of the root, as this will help it maintain its shape during cooking.  Place the shallots in a hot pan with vegetable oil.  Lightly brown the outside, and then add 2 tablespoons of butter to the pan.  Once the butter begins to foam, reduce the heat down to low.  Be sure to move the shallots every thirty second in order to ensure even colour and cooking.  Once the shallots are completely soft on the inside and golden brown on the outside, season with kosher salt and deglaze the pan with 1 ounce of sherry vinegar (more vinegar can be added depending on the desired acidity).  Remove the shallots from the pan and place on paper towel to remove any excess fat.
3. Remove any brown outer leaves of the Brussels sprouts.  Once cleaned, cut in half and remove the core.  Slice the Brussels as fine as you can and set aside.  In a pot of salted, boiling water, blanch the Brussels for approximately 1 ½ minutes, or until soft.  Once cooked, remove them from the pot and place them in an ice bath to stop the cooking process.  Allow the Brussels to cool for five minutes, then remove them from the water and squeeze out and excess liquid.  When it comes time to serve, warm the Brussels with a little bit of butter.  Add grainy mustard and the juice from prepared horseradish.  The amounts needed are based on your desired flavour.  Season with kosher salt and finish with finely chopped chives.
4. In a hot pan with oil, roast the mushrooms until soft and slightly caramelized.  Just before they are done cooking, season with kosher salt and add 1 tablespoon of butter to the pan.  Remove from the pan and place on a paper towel to remove any excess fat.

For the Veal Jus:

1. The Veal Jus is made by reducing veal stock with red wine, mirepoix, and aromatics.  Take 4L of veal stock and place it in a pot and put it on the stove on medium heat.  In a separate pot reduce 1 ½ L of red wine by 75%.  Roast a half of a large Spanish onion, one large carrot, and two stalks of celery until golden brown.  Add the vegetables to the pot of reduced wine.  Add three sprigs of thyme, 6 black peppercorns, and one clove of garlic to the pot as well.  Slowly add the veal stock to the wine and vegetable mixture.  Add approximately 6 ounces of liquid at a time.  Allow the liquid to reduce by half before adding any more stock.  Repeat this process until all the stock has been added to the wine.  Once the liquid is reduced down to the desired consistency, strain it through a fine mesh strainer and set aside until needed.