Veal Tenderloin in Port Wine Sauce
Preheat oven to 180°C (level 2-3) (approximately 350°F). Season veal with salt and pepper and fry in butter until golden brown, about 4 minutes. Wrap in foil and roast in the oven on the lowest rack for 15-17 minutes. Unwrap the veal and pour the accumulated juices in a pot. Add port wine, stock and cream, bring to a boil and reduce to half. Thicken with cornstarch mixed with a little water. Slice lime peel into thin strips and add to the sauce along with the lime juice. Season with salt and pepper and serve.