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. Cut them into strips. Remove the peel from the garlic and shallots and chop finely.

Season the veal 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 degrees Celsius for 2 1/2 hours.

Sauté tomatoes, shallots and garlic in the drippings. Extinguish with port wine and cook until half done. Add the veal stock and boil again to about 150 ml (based on 5-6 people).

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

Set aside.

Immediately before serving, bubble the sauce repeatedly and add the chives with scissors. Slice the veal into narrow slices, arrange and pour the sauce around.

Serving: Corn galettes

Method of preparation also suitable for: – Chicken breast: Sear for 3 min, re-cook for 45-60 min at 75 °C.

– pork tenderloin: sear 5 min, post-cooking 1 1/2-1 3/4 hour at 80 °C

– veal fillet: sear 6-7 min, post-cooking 1 3/4-2 hours at 80 °C

– Pork or veal loin (kidney): Sauté for 8-10 minutes, depending on size and weight, and cook for 2-2 1/2 hours at 80°C.

Chicken soup, 200 ml whipped cream, 50 g sour cream or crème fraiche: great!

Tip: As alternati

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