Veal breasts with St-Feuillien Blonde
Preparation
Salt and flour the veal breasts.
In a frying pan, melt the butter, add the veal breasts, and let them brown slightly.
Add the vegetable mirepoix and continue cooking.
When the breasts are cooked, remove them and keep them warm.
Degrease, add St-Feuillien Blonde beer, and reduce gently. Cook until desired consistency is achieved.
Strain the vegetables through a sieve and mash them well.
Finish the sauce with a little chopped tarragon and season to preference.
For the presentation:
Heat the plates, place the breasts in the middle, and add the sauce.
Place green beans (or chicory) on top of the sauce.
http://www.gastronomie-wallonne.be/gastro/plats/blancs_veau_st_feuillien.html
St-Feuillien Blonde 12 x 33 cl
€ 24,00
St-Feuillien Blonde 6 x 75 cl
€ 30,00Ingredients
- 4 thick slices of veal
- 40 cl fresh cream
- 75 g butter
- Chopped tarragon
- Vegetables for a mirepoix: 2 carrots, 1 onion, 1 celery stick
- Green beans or chicory (depending on the season)
- 1/2 bottle St-Feuillien blonde (25cl) (beer)
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