Veal fillet of limousin Green and white frozen chard Recipe by Laurent André

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.

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