Centro Hotels

Our Chef......Christian Babuin suggests

VEAL FILLET WITH CRISP ARTICHOKES AND MELTING POTATOES IN A CABERNET SAUVIGNON SAUCE

Ingredients:

• 150 g VEAL FILLET
• 2 ARTICHOKES WITH TIPS
• 100 g NEW POTATOES
• 100 g VEAL GRAVY
• 1 litre CABERNET SAUVIGNON
• CHERVIL to taste
• 50 g OLIVE OIL
• 20 g LARD
• 30 g THYME
• 50 g BUTTER
• 5 g SHALLOTS
• SALT AND PEPPER to taste

Preparation:

Remove fat from the veal fillet
Wash the artichokes removing the outer leaves and the bristles.
Boil the potatoes and remove skin.
Reduce the red wine by one third with diced shallot, pepper grains and thyme and add veal gravy, reducing to desired consistency.
Broil the artichokes in a pan in olive oil, butter, shallot, lard and thyme. When cooked, cut in two.

Brown the veal fillet on both sides in a small amount of butter, oil and thyme and finish cooking in oven at 180°C for about 7 minutes.
Sauté the potatoes in a frying pan with olive oil until golden and crisp.

Composition:

Place the potatoes on the plate, alternating with two pieces of artichoke, lay the fillet on top and garnish with the two remaining pieces of artichoke; add some chervil previously seasoned with salt and olive oil.
Beat the cabernet sauvignon sauce with a small amount of olive oil and drizzle over the fillet. Decorate with a branch of chervil. (Black truffle optional)

Serve.