Recette : Filet de veau rôti et son jus d'exception - Météo à la carte

All the flavors of Provence are showcased in this delicious roasted veal fillet with its herb jus. Once you taste it, you'll love it! *** Recipe Details *** Ingredients: 400g veal fillet 4 tomatoes savory, rue For the jus: veal trimmings onion, carrot, garlic bay leaf, tomato 50cl white wine 50cl water potato starch Preparing the jus: 1/ Trim the veal fillet and melt the trimmings, i.e., the leftovers and small pieces of veal fat. 2/ Dice a carrot and an onion, keeping the skin on, and add them to the trimmings. 3/ Add a clove of garlic, a few bay leaves, and a chopped tomato. 4/ Deglaze with white wine and a little water. Let simmer. 5/ Skim off the fat from the sauce with a ladle. 6/ Adjust the consistency of the sauce by adding potato starch, then season. Side Dish: 1/ Peel the tomatoes. 2/ Place thyme leaves in a cast iron casserole dish. Then, in a smaller casserole dish, add rue and the tomatoes. 3/ Smoke the tomatoes. Meat Preparation: 1/ Salt the veal and steam it for 5 minutes on a bed of savory. 2/ Brown the meat by browning it over high heat in a drizzle of olive oil. Serve and it's ready! ***Who is the chef? *** Edouard Loubet: Domaine de Capelongue, 84480 Bonnieux. MORE INFO https://www.france.tv/france-3/meteo-... FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte