Veal fillet of limousin Green and white frozen chard Recipe by Laurent André
For 4 people
Ingredients
600g of veal tenderloin of Limousin
2 feet of chard
60g of butter
Veal juice :
1kg of veal set with bone
60g of butter
60g of jelly of veal
800g of onion
600g of carrot
1 head of garlic
1/8 bunch of thyme
5cl of pastis Henri Bardouin
Preparation
Preparation of chard:
Wash the feet well.
Separate the green ribs and peel the white Swiss chard removing the filaments.
Cook the white Swiss chard with white bottom salt, pepper and butter at 100 ° C steam for 20 min.
To bring down the green of chard.
Preparation of veal juice:
Peel and wash the vegetables. Cut onion, carrots and garlic.
Color the veal trim and add the butter.
Color the aromatic filling (carrot, onion, garlic, thyme) separately.
Mix both in the same saucepan and then wet with water.
Leave to simmer then switch to fine strainer and finally add pastis Henri Bardouin.
Reduce to a syrupy consistency.
© Photo : Royal Monceau Raffles
Related products
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.
Only available in France