Summary

Ingredients

• 0.5 kg ½ veal, (veal boiled beef)
• 1 liter veal stock, strong
• 0.25 liter ¼ white wine or must
• 4 slices lemon (s), untreated
• 4 tablespoon crème fraîche
• 2 tablespoon pepper, green, from the glass
• 1 tablespoon clarified butter
• 1 tablespoon mustard, hotter

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Instructions

1. Brush the boiled beef with mustard and fry in clarified butter, not too hot. Then soak in the simmering broth (approx. 80 degrees) and add the wine. Let it steep for about 1/2 hour at this temperature. The stronger the broth, the better the meat will be. Then take the meat out of the broth, wrap the lemon slices in aluminum foil and keep it warm in the oven at about 60 degrees for another half an hour.
2. For the sauce, add the pepper to ¼ liter of the simmering broth and stir in the crème fraîche. If you want it spicier, mash the peppercorns with a fork beforehand.
3. Carefully unpack the meat from the foil, add the good meat juice to the pepper sauce and cut the meat across the grain. Arrange meat and sauce on plates and enjoy.