Summary

Ingredients

• 4 steak (s) veal or pork (200 g each)
• 1 tablespoon oil
• 1 tablespoon butter
• 80 g shallot (s) or onion (s)
• 150 ml veal stock
• 1 stick cinnamon
• 250 ml cream
• 1 teaspoon cinnamon
• salt and pepper

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Instructions

1. Salt and pepper the veal steaks and fry them on both sides in 1 tablespoon of oil and 1 tablespoon of hot butter in a pan for 1-2 minutes. Then finish cooking for 13-15 minutes on the 2nd rack from the bottom at 180 degrees (no convection) in the preheated oven.
2. In the meantime, finely dice 80 g shallots and sauté in the frying fat in the pan. Deglaze with 150 ml veal stock, add 1 cinnamon stick and reduce until thick. Pour in 250 ml of cream, reduce again thickly and creamy. Season with 1 teaspoon of cinnamon powder, salt and pepper and strain through a fine sieve.
3. Take the steaks out of the oven, stir the gravy into the sauce and serve with the steaks. Noodles or mashed potatoes are ideal as a side dish.