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Veal saddle in chive crust dinner ideas  Veal saddle in chive crust

Veal saddle in chive crust

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Veal saddle in chive crust, very fit for a party menu.
You and your guests will love it.

Ingredients

For the chive crust
70 g of butter
50 g of grated toast bread
15 g of finely chopped chives
salt and pepper

For the veal saddle
600 g of veal saddle ready for cooking
olive oil
salt and pepper

For celeriac mash
700 g of celeriac
300 g of cream
25 g of clarified butter
1 l milk
1 l water
salt and pepper

For the winter roots
2 white carrots
2 blue carrots
2 yellow carrots
2 stingrays
olive oil
salt and pepper

For the topping with the veal bottom
2 kg of veal bones
1 carrot
1 onion
1 celery rib
5 garlic cloves
2 bay leaves
3 sprigs of thyme
2 sprigs of rosemary
1 tablespoon of tomato paste
5 l of vegetable stock
100 g of olive oil
salt and pepper

Method

1. For the chive crust, froth the butter, add the grated toast bread and chives, salt and pepper. Wrap the mixture in a transparent film and put in the cool.
2. Cut the meat into four equal parts. Season with salt and pepper and sauté in olive oil over high heat on both sides. Leave to rest in the oven at 60 ° C for about 10 minutes.
3. Cut the chive crust into thin slices to be placed on the meat, then put in the oven to gratinate under the grill very hot.
4. For the puree, clean the celeriac and cut it into cubes. Boil it in water and milk (in equal parts) with salt and drain.
5. Add the cream and let it simmer until it has shrunk a little, then switch to the mixer and add the clarified butter.
6. For the side dish the vegetables, cut them into rather large pieces, then sauté in olive oil for about fifteen minutes.
7. Place the winter roots on the plate and put the sliced ​​veal saddle and celeriac puree. Complete with the bottom of reduced veal.
8. For the veal bottom, heat the oil in a saucepan, add the broken bones and brown over a high heat. Add onion, carrot, celery, garlic, bay leaf and tomato paste, then raise the flame.
9. Cover with the vegetable stock, dip the thyme and rosemary sprigs and cook over a moderate flame for about 4 hours. Season with salt and pepper. Pass all the colander and put back on the fire so as to reduce the bottom to the desired density.

Veal saddle in chive crust dinner ideas  Veal saddle in chive crust


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