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Prepare all ingredients.
Cut the vegetables in mirepoix...
...and place them in the stockpan.
Place the meat on the garnish and season.
Cover and bake in a hot oven.
Mid-way through cooking, remove the cover to brown the meat.
When finished cooking, remove the meat and set aside keeping warm.
During this time deglaze the pan with the white wine.
Leave to reduce.
Add gradually the brown veal stock...
and leave to reduce once again.
Pass through a chinois. Press with a ladle.
Skim the fat from the sauce and glaze the meat with the sauce...
...then place in the oven for a few minutes.
Repeat the last two steps many times until you obtain a shiny film.