Bavette et Cie (Brunch)

 

4 servings

• 600 gr veal flank steak
• Sunny side up eggs
• Luxury potatoes (see recipe)

For the marinade

• 60 ml olive oil
• 30 ml balsamic vinegar
• 2 cloves of garlic
• 4 dried tomatoes
• 3 green onions
• 60 ml fresh parsley
• 60 ml fresh basil
• Salt and pepper

1. For the marinade, in a food processor, combine all the ingredients and puree.
2. In a large dish, pour the marinade over the meat and place in the refrigerator for a minimum of 2 hours.
3. Grill the flank steak for 2 minutes on each side on the barbecue, or sear it in a pan; let the flank rest for 5 minutes.
4. Finely slice the meat and serve with the sunny-side-up eggs and luxury potatoes.

BON APPÉTIT

Garnished Veal Breast

 

8 servings

• 15 ml olive oil
• 2 cloves of garlic, chopped
• 1.5 Liters baby spinach
• 1 veal breast weighing 2 kg, well defatted
• 250 ml store-bought dried tomato pesto
• 8 slices of prosciutto
• 200 gr goat cheese
• Salt and pepper
• 30 ml vegetable oil
• 500 ml veal stock
• 2 sprigs of rosemary

1. In a pan, heat the olive oil and brown the garlic for 1 minute; add the spinach and cook for 1 minute to wilt, set aside.
2. On a work surface, spread the veal breast; brush the inside of the breast with dried tomato pesto.
3. Place the prosciutto slices side by side on the pesto; arrange the goat cheese and spinach in a line on the prosciutto slices, about 8 cm (3 in) from the side.
4. Roll the breast itself hard, starting from the side of the filling to trap it well inside; tie the roast.
5. Season and drizzle with vegetable oil; place in a baking dish.
6. Pour in the veal stock, add the rosemary sprigs to the juice and cook in the oven at 400F (200C) for 1 hour 40 minutes. ; baste the meat with its juice every 20 minutes.
7. Remove from the oven, cover with aluminum foil and let the meat rest for 10 minutes; cut and serve with the cooking juices.

BON APPÉTIT

Old-fashioned Veal Blanquette (The Escoffier culinary guide)

 

(Proportion for one service: one kilo 500.)

 

              The elements of the Blanquette are caught in the tendon, shoulder and collar ribs.

              Cut the meat into small pieces; mark them during cooking with enough white stock so that they are covered. Add very little salt, bring to the boil gently, stirring the meat often; skim with the greatest care.

              Add a small carrot; an onion studded with a clove; a bouquet composed of a leek, parsley stems, fragment of thyme and bay leaf. Cook gently for an hour and a half.

              With 100 grams of white roux and a liter and three quarters of cooking, prepare a velouté; add a small handful of fresh mushroom peelings and cook for a quarter of an hour, thinning out the sauce.

              Drain and trim the pieces of veal, if necessary; put them in another saucepan with 20 small white-cooked onions and as many small mushrooms.

              At the last moment, complete the sauce with a mixture of 5 egg yolks; a drizzle of lemon juice, grated nutmeg and a deciliter of cream. Pass it through fine strainer over the pieces and the filling; heat without letting it boil, arrange in a timbale, and sprinkle lightly with chopped parsley.

BON APPÉTIT