Fried veal fillet (Created by Robrecht Wolters )

Ingredients Preparation
300g green vegetables: beans, mange-touts, asparagus Blanch the vegetables separately in salted water and rinse with cold water. Finely chop the vegetables and mix together.
4 veal fillets of approx. 180g
25g Mycryo
Sprinkle 15 to 20 g of Mycryo over the meat, sear it in a dry and hot pan and season with salt and pepper. Take the meat out of the pan and leave to set for 10 minutes in a warm place.
1.5 dl red wine
a few sprigs of rosemary
2 dl veal stock
Deglaze the pan with the red wine, the rosemary sprigs and let the sauce reduce briefly, add the veal stock and reduce to a sauce.
1 shallot Very finely chop the shallot and simmer in a spoonful of Mycryo butter. Sift the sauce and add the shallots, season with salt and freshly ground pepper.
150g hard pasta
a few drops of olive oil
In the meantime, boil the pasta al dente in salted water, strain and finish off with some olive oil.
1 tomato Peel the tomato, remove the seeds and chop finely. Sauté the vegetables in the remaining butter and sprinkle with the tomato.

Finishing and presentation
Put the meat on warm plates, put the vegetables and sauce to the side, serve the pasta and sprinkle with some cheese (2 spoons of grated young Parmesan cheese).

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