Make the sauce: peel the tomatoes, remove the seeds and
cut them into cubes. Chop the shallots and fry them glassy.
Add the coarsely chopped fresh tarragon and simmer for a
moment. Pour in the cream and let it boil briefly.
Now add the white wine and the tomato cubes and simmer for
a few more minutes. Season with salt and pepper. This is not
in the original recipe, but at this point I add a shot glass Noilly
Prat for a little more depth in the sauce. Just do it.
grenadin of veal
The full name of this recipe is: 'grenadin de veau Sambre
et Meuse'. This says everything about the origin. The dish
is today a culinary specialty in that region. It is fairly
simple in preparation, but what a taste!
veal medallions
butter
tomatoes
shallots
The medallions: fry the medallions on both sides on high
heat in an adhesive pan to sear them close. Pour in a glass of
white wine, cover, lower the heat and simmer for another 12
minutes. Cut the fire and keep covered for another five
minutes.
Finish with chopped parsley and serve with fried potatoes,
such as here, fried in the airfryer without fat.
Make the sauce: peel the tomatoes, remove
the seeds and cut them into cubes. Chop the
shallots and fry them glassy. Add the coarsely
chopped fresh tarragon and simmer for a
moment. Pour in the cream and let it boil
briefly.
Now add the white wine and the tomato cubes
and simmer for a few more minutes. Season
with salt and pepper. This is not in the original
recipe, but at this point I add a shot glass Noilly
Prat for a little more depth in the sauce. Just do
it.
The full name of this recipe is: 'grenadin
de veau Sambre et Meuse'. This says
everything about the origin. The dish is
today a culinary specialty in that region. It
is fairly simple in preparation, but what a
taste!
veal medallions
butter
tomatoes
shallots
grenadin of veal
taste and tradition
The medallions: fry the medallions on both
sides on high heat in an adhesive pan to sear
them close. Pour in a glass of white wine,
cover, lower the heat and simmer for another
12 minutes. Cut the fire and keep covered for
another five minutes.
Finish with chopped parsley and serve with
fried potatoes, such as here, fried in the airfryer
without fat.
