Veal steaks with mustard sauce recipe
Veal Steaks with Mustard Sauce recipe
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|6||veal tenderloin steaks|
|1 slice(s)||ham, diced|
|150 ml||dry white wine|
|200 ml||veal stock|
|3 tbsp||Dijon mustard|
|salt and pepper|
Season the flour with pepper. Turn the veal steaks in the flour.
In a pan, heat a teaspoon of clarified butter and sauté onion and ham until slightly golden. Take out and set aside.
Heat another teaspoon of clarified butter and fry the steaks on both sides until golden brown. Remove from the pan and set aside.
In a saucepan, heat 1 tablespoon of fresh butter and add the remaining flour. Cook stirring until pale yellow. Deglaze with wine and stock and bring to a boil, whisking constantly with a wire whisk. Add ham and onion, thyme and parsley. Stir in mustard and cream and cook for some minutes, stirring frequently. Season to taste with salt and pepper. Put the steaks into the sauce and cook over very low heat for a few minutes.
Serve with rice or ribbon noodles and vegetables of your choice.
ca. 20 min
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