ROAST VEAL FILLET IN WHITE WINE
I have always been a great admirer of meat-based main courses, and roast veal is perhaps my favorite, which I often prepare for family lunches on Sundays or holidays. With a very tender and soft meat accompanied by a white wine sauce, I'm sure you will love it!
When you want to invite friends to dinner and you want them to enjoy a very tasty and fragrant second course of meat, you can bring to the table the VEAL FILLET IN WHITE WINE. Its preparation is very simple, but the result is an extremely appetizing, soft roast meat with a slight acidic aftertaste given by the white wine.
Roast veal is one of the most classic meat main courses, which cannot be missing from Sunday lunch with the family. With this recipe you will easily get an excellent roast with tender and juicy meat, accompany it with a side dish of potatoes, to the delight of young and old!
Ingredients
1.5 kg veal2 glasses dry white wine1 spring aromatic herbsmeat brothsalt and pepper2 sprigs rosemaryextra virgin olive oil1 tbsp cornstarch1knob of butter
Preparation
Pat the meat dry with kitchen paper and massage it with the chopped herbs, salt and pepper on the cutting board. Tie the meat with kitchen twine. In the saucepan, put the knob of butter with 3 tablespoons of extra virgin olive oil and rosemary. Brown the meat on all sides, turning it with two spoons without piercing it. When the meat is well browned, add the white wine and let it evaporate. Add 2 ladles of boiling meat broth, cook over low heat for about an hour and a half, turning it often and taking care to add more hot broth if it dries out. When the meat is well cooked, let it cool completely. Remove the roast from the string and cut into slices. Strain the cooking juices and put in the saucepan with the filtered cornstarch and half a glass of white wine. Mix with a whisk until you get a creamy consistency. Place the roast slices in the pan, pour in the cream and sauté over low heat. Serve immediately.
I have always been a great admirer of meat-based main courses, and roast veal is perhaps my favorite, which I often prepare for family lunches on Sundays or holidays. With a very tender and soft meat accompanied by a white wine sauce, I'm sure you will love it!
When you want to invite friends to dinner and you want them to enjoy a very tasty and fragrant second course of meat, you can bring to the table the VEAL FILLET IN WHITE WINE. Its preparation is very simple, but the result is an extremely appetizing, soft roast meat with a slight acidic aftertaste given by the white wine.
Roast veal is one of the most classic meat main courses, which cannot be missing from Sunday lunch with the family. With this recipe you will easily get an excellent roast with tender and juicy meat, accompany it with a side dish of potatoes, to the delight of young and old!
Ingredients
1.5 kg veal
2 glasses dry white wine
1 spring aromatic herbs
meat broth
salt and pepper
2 sprigs rosemary
extra virgin olive oil
1 tbsp cornstarch
1knob of butter
Preparation
Pat the meat dry with kitchen paper and massage it with the chopped herbs, salt and pepper on the cutting board. Tie the meat with kitchen twine. In the saucepan, put the knob of butter with 3 tablespoons of extra virgin olive oil and rosemary. Brown the meat on all sides, turning it with two spoons without piercing it. When the meat is well browned, add the white wine and let it evaporate. Add 2 ladles of boiling meat broth, cook over low heat for about an hour and a half, turning it often and taking care to add more hot broth if it dries out. When the meat is well cooked, let it cool completely. Remove the roast from the string and cut into slices. Strain the cooking juices and put in the saucepan with the filtered cornstarch and half a glass of white wine. Mix with a whisk until you get a creamy consistency. Place the roast slices in the pan, pour in the cream and sauté over low heat. Serve immediately.
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