THE TARRAGON-SILK VEAL

(Our Play on Veal with Tarragon Sauce)

THE TARRAGON-SILK VEAL

Ingredients: 400g Veal escalopes, 2 Shallots (minced), 1 clove Garlic (minced), 50g Butter, 1 tbsp Fresh Tarragon (minced), 1 tsp White pepper, 100ml Dry White Wine, 100ml Double cream, 1 tsp Dijon mustard...

Ingredients

  • 400g Veal escalopes
  • 2 Shallots (minced)
  • 1 clove Garlic (minced)
  • 50g Butter
  • 1 tbsp Fresh Tarragon (minced)
  • 1 tsp White pepper
  • 100ml Dry White Wine
  • 100ml Double cream
  • 1 tsp Dijon mustard

Cooking Method

  1. The Scorch Sear veal in a white-hot pan for 90 seconds per side until charred; remove.
  2. The Architect Melt butter and sauté shallots until translucent but not brown.
  3. The Bloom Add half the tarragon and the white pepper with a 30ml splash of wine; the sudden steam will release the herbal oils.
  4. The Swell Add remaining wine and mustard; boil until reduced by half. Stir in the cream.
  5. The Marriage Return veal to the pan; simmer for 1 minute until the sauce is a thick, fragrant silk.
  6. The Final Flourish Top with the remaining raw tarragon and a squeeze of lemon zest.

Cuisine: French

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