Veal Walnut with Port Wine Cream and Dried Tomatoes

Preheat the oven to 80 °C and heat a plate.

Drain the tomatoes on kitchen roll and cut into thin strips.

Remove the peel from the garlic and shallots and chop finely.

Season the meat with salt and pepper. Fry in the hot clarified butter for 8 minutes. Take it out and put it on the preheated plate.

Cook in the heated stove at 80 °C for 2 1/2 hours.

Meanwhile, sauté the tomatoes, shallots and garlic in the drippings. Extinguish with Noilly or Port Prat and cook until half done. Add the veal stock and boil everything together again to about 150 ml.

Add the cream and continue to make the sauce until it thickens to a creamy consistency. Season with salt, pepper and juice of one lemon and put aside.

Immediately before serving, bring the sauce to the boil again and add the chives with scissors. Cut the meat into thin slices, arrange and pour the sauce around.

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