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Grilled veal

Grilled veal with potato sauce and morel sauce

Ingredients

Veal (CUTTING) 140 g
SALT AND PEPPER to taste
OLIVE OIL 30 ml
THYMEAN FRESH 1/2 tsp.
POTATOES Puree 80 g
WHITE TRUFFLE OIL 1 tsp.
TOMATOES OF CHERRY 50 g
SEEDING FRESH FRESH 30 g
CREAM OIL 20 g
COGNAC 10 ml
CREAM 70 ml
CHICKEN BULLON 20 ml
TRUFFLE WHITE 3 g
GREEN FOR JEWELERY

Rinse the meat, dry it with a paper towel and rub it with thyme, salt, pepper. Fry in a pan (and preferably on a grill) until the desired roast.
In classic puree add truffle oil, mix well and put on a plate for serving.
Tomatoes scalded with boiling water, peeled and cut into halves. Salt and pepper and bake in the oven, heated to 200 degrees, 4-5 minutes.
Cut the finely chopped mushrooms and fry them in butter. Pour the cognac and evaporate the liquid. After introducing cream, broth, spices and simmer over medium heat until cooked — about 10 minutes.
Lay the meat on a mash, pour on sauce and decorate with truffles.

 

Grilled veal

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