005 - Vealhazel in Honey from Saint Saud (december 2009)
For 4 persons : a nice piece (700g) of veal nut – veal stock - Liquid honey (mark of the “Parc Naturel Régional Périgord Limousin”) - salt & pepper
- • Tie the piece of veal in a small roast (you can ask for it from your butcher)
- • Slice the nuts: like tournedos : a nice round piece : 160 to 180g
- • Heat your oil. pour the veal tournedos on both side. Remember to add salt and pepper.
- • Put aside in a dish or on a plate.
- • Remove the fat out of the pan, and put back on the fire for 2 minutes : put an alcohol type calvados or cognac, and flame.
- • Add some veal stock and 2 large spoons of honey. Reduce slightly.
- • Pour on the Vealnuts and serve.
Bon appetit. Serve with a fresh Bergerac rosé.
