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Veal Steaks With Two Sauces

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Ingredients
  Butter 30 Milliliter
  Chopped fennel 180 Milliliter
  All purpose flour 30 Milliliter
  Light cream 125 Milliliter
  Chicken broth 125 Milliliter
  Salt 1 Milliliter
  Pepper white 1 Milliliter
  Nutmeg 1 Pinch
  Olive oil 45 Milliliter
  All purpose flour 45 Milliliter
  Chicken broth 160 Milliliter
  Light cream 160 Milliliter
  Tomato catsup 80 Milliliter
  Worcestershire sauce 10 Milliliter
  Paprika 5 Milliliter
  Tabasco sauce 3 Drop
  Lemon juice 15 Milliliter
  Chopped arugula 45 Milliliter
  Veal steaks 170 Gram
  Black pepper powder 3 Milliliter
  Thyme leaves 3 Milliliter
  Oregano leaves 3 Milliliter
  Basil leaves 3 Milliliter
  Cayenne pepper 3 Milliliter
  Onion powder 3 Milliliter
  Garlic powder 3 Milliliter
  Salt 3 Milliliter
  Paprika 3 Milliliter
  Butter 60 Milliliter
  Chanterelle/Shiitake/oyster/other mushrooms 115 Gram
Directions

SAUCE 1: Melt the butter in a sauce pan; sweat the fennel.
Add flour and stir into a paste (roux).
Cook for 2 minutes over low heat.
Add the cream and broth.
Stir.
Simmer until thickened.
Add the seasonings and simmer 2 additional minutes.
SAUCE 2: Heat the oil in a sauce pan, add the flour and cook for 2 minutes over low heat.
Whisk in the broth and cream and simmer until thick.
Whisk in the remaining ingredients; continue to simmer for 2 additional minutes.
Remove from the heat.
Use as required.
STEAK: Rub the steaks with the blended seasonings.
Heat half the butter in a skillet and saute the steaks to desired doneness; remove and reserve hot.In a second skillet, heat the remaining butter and saute the mushrooms.
Ladle the sauces onto the plate, half on each side.
Top with the steaks and surround with mushrooms.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Veal
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
6

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