For 4 people:
1 small shallot, 250 g of chanterelles, 100 g of butter, 1/2 l of strong beef broth,
600 g of veal tenderloin, salt, ground pepper, 2 tbsp heavy cream,
1 bunch of chives, juice of half a lemon, nasturtium petals to garnish.
Preparation about 30 minutes
Peel the shallot and dice it. Clean the mushrooms with a damp cloth. Fry the diced shallots in half the butter, add the mushrooms and pour in the broth.
Trim the veal, salt, pepper. Put it in the hot broth and brown it over a low heat for about 1/4 hour. Then take the veal and mushrooms out of the broth, keep them warm.
Reduce the broth by half over high heat. Add the crème fraîche and, in a mixer, beat the rest of the butter into the sauce.
Wash the chives, reserve a few sprigs and finely chop the rest. Salt and pepper the sauce, add lemon juice and chives.
Slice the veal and fan it out in the center of the plate. Arrange the mushrooms, coat with sauce. Garnish with a few sprigs of chives and nasturtium petals.
Green pasta and new carrots are the perfect accompaniment for this dish
Source:The new kitchen for all seasons (Chantecler)
