Veal with Capers and Tarragon Sauce

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Veal with Capers and Tarragon Sauce
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
6
Ingredients
2
1 handful
3 tablespoons
1 ⅕ kilograms
freshly ground Pepper
500 milliliters
150 milliliters
30 grams
grated Parmesan
4 tablespoons

Preparation steps

1.

Peel shallots and chop. Rinse tarragon, shake dry and pluck off leaves. Heat oil in a large saucepan and saute shallots for a few minutes. Add meat and brown lightly on all sides. Season with salt and pepper.

2.

Deglaze pan with broth, add tarragon and bring to a boil. Simmer, covered, for about 40 minutes on low heat or until meat is fork-tender. Remove meat from the pan and wrap in aluminum foil, let rest for about 10 minutes. Add cream and 150 ml (approximately 3/4 cup) of remaining broth to the pan and reduce to about half. Add Parmesan, season with salt and pepper

3.

Arrange thinly sliced ​​meat on plates, drizzle with sauce and sprinkle with capers. If desired, serve with salad.