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Roast veal with leek sauce

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Ingredients for 4 servings:

  • 800 g roast veal (leg)
  • 30 g clarified butter
  • ⅛ liter broth
  • 800 g leek
  • ⅛ liter white wine
  • 2 tbsp mustard, grainy
  • 100 g crème fraîche
  • 1 tbsp sauce thickener, light
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the meat with salt and pepper and sear it all over in hot clarified butter. Add the stock and simmer for 40 minutes. Meanwhile, wash the leek and slice it into rings. After 40 minutes, stir in the white wine, mustard, and crème fraîche, then add the leek. Cover and cook for another 20-25 minutes. Then remove the meat and slice it. Season the sauce with salt and pepper, then sprinkle in the sauce thickener and bring back to a boil. We serve it with either boiled or fried potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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