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005 - Vealhazel in Honey from Saint Saud (March 2015)

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.





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