Wrong Fillet Of Veal in Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs 20 mins |
| Total Time | 3 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g shoulder veal (false fillet)
- 1 small onion (s), diced
- 1 clove garlic, finely chopped
- 3 tablespoon oil
- 0.5 ½ bunch soup greens
- 1 tablespoon tomato paste
- salt and pepper
- Chilli flakes
- 200 ml red wine, drier
- 1 teaspoon mustard
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 ° C.
- Rinse, dry and parry the meat. Roast the plaster leftovers with diced onions and garlic slices in a little oil, dice the soup greens and roast, as well as the tomato paste. Season with salt, pepper and chili powder. Deglaze with red wine and reduce by half.
- Season the wrong fillet with plenty of salt, pepper and brush with mustard. Heat the fat in a roaster and sear the meat on all sides. Take the meat out of the pot and put it in an oven-safe dish, pour the red wine sauce and the meat stock over it and place in the oven preheated to 150 ° C for about 3 hours.
- Slice the meat and serve with the sauce.
- I had potato gratin and red cabbage with it. Boiled potatoes or mashed potatoes also go well, as well as green beans as a vegetable side dish.
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