Summary

Ingredients

• 100 g tomato (s), dried in oil, drained
• 2 cloves garlic
• 2 shallot (s)
• 600 g veal (veal nut or faux fillet sirloin), round
• Salt and pepper, black, from the mill
• 2 tablespoon butter for frying
• 150 ml port wine
• 200 ml veal stock
• 300 ml cream
• Lemon juice, a few drops it
• 1 bunch chives

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Instructions

1. Preheat the oven to 80 ° C top / bottom heat and warm up a plate.
2. Drain the tomatoes on kitchen paper and cut into strips. Peel and finely chop the garlic and shallots.
3. Season the veal nut with salt and pepper. Fry vigorously all around for eight minutes in the hot clarified butter. Take out and place immediately on the preheated plate. Leave to cook in the preheated oven for approx. 2 1/2 hours. The core temperature of the meat should be around 65 ° C.
4. Now sauté tomatoes, shallots and garlic in the roast. Deglaze with the port wine and reduce by half. Pour in the veal stock and reduce everything to about 150 ml. Add the cream and let the sauce cook until it thickens and becomes creamy. Season to taste with salt and pepper and lemon juice. Put aside.
5. Immediately before serving, bring the sauce to the boil again and cut the chives with the scissors.
6. Cut the veal nuts into thin slices, arrange them and pour the sauce over them.