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Fried Veal Fillet


  • 300g green vegetables (beans, mange-touts, asparagus)
  • 4 veal fillets of 180g each
  • 25g Callebaut Mycyro
  • 150cl red wine
  • A few sprigs of rosemary
  • 20cl meat stock
  • 1 shallot
  • 150g hard pasta
  • Sprinkling of olive oil
  • 1 tomato


  • Blanch the green vegetables separately in salted water and rinse with cold water
  • Finely chop the green vegetables and mix them all together
  • Sprinkle 15 to 20g of Mycryo over the meat, sear it in a dry and hot pan and season with salt and pepper
  • Take the meat out of the pan and leave to set for 10 minutes in a warm place
  • Deglaze the pan with the red wine, the rosemary sprigs and let the sauce reduce briefly
  • Then add the meat stock and reduce to a sauce
  • Very finely chop the shallot and simmer in a spoonful of Mycryo butter
  • Sift the sauce and add the shallots, and then season with salt and freshly ground pepper
  • In the meantime, boil the pasta in salted water, strain and finish off with some olive oil
  • Peel the tomato, remove the seeds and chop finely
  • Sauté the vegetables in the remaining butter and sprinkle with the tomato