Summary

Ingredients

• 800 g veal fillet (s) in one piece
• 30 g butter, melted
• 1 tablespoon mustard
• 100 ml white wine, drier
• 200 ml meat broth, strong
• 100 ml cream
• 1 egg yolk
• 0.5 ½ lemon (s), the grated zest and the juice from it
• Cayenne pepper
• pepper from the grinder
• salt
• some lemon (s) - zest, finely chopped, for garnish

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Instructions

1. Season the meat in one piece. Fry in the melted butter for 20 minutes until golden yellow, basting frequently on all sides. After half the roasting time, coat the meat thinly with the mustard. Remove from pan and set aside covered with foil.
2. Deglaze the roast with the white wine and reduce it by half. Add the meat stock and season the sauce with lemon juice and lemon zest. Simmer over low heat for 10-15 minutes. Season with cayenne pepper. Pull aside, strongly seasoned.
3. Whisk the cream and egg yolk together well, add to the hot sauce to thicken it while stirring very well and then heat again until just before the boiling point.
4. Cut the meat into approx. 1/2 cm wide slices and cover with the hot sauce. Serve garnished with finely chopped lemon zest.