Farm-Raised Veal Steak with Spiced Shallot Marmalade and Boulangère Potatoes
- 4 boneless veal slices, 1 1/2 ounces each, cut from the rib (240 g)
- 1/2 cup veal jus (10 cl)
- flavored olive oil (Espelette chilli, rosemary, sage, tarragon, thyme, black pepper and cardamom)
Shallot Marmalade
- 3 1/2 ounces shallots, minced (100 g)
- 20 tarragon leaves
- 1/3 ounce coarsely ground black pepper (10 g)
- 1 cup white wine (20 cl)
- 1/2 cup sherry vinegar (10 cl)
- 7 ounces tomatoes, coarsely chopped (200 g)
- 1/4 cup reduced veal juice (6 cl)
- seasoning olive oil
- fleur de sel
Instructions
Step 1: Veal Steak
Brush the veal slices with the flavored oil and cook them over hot coals.
Step 2: Shallot Marmalade
Combine the shallots, tarragon, black pepper, white wine and sherry vinegar in a saucepan and cook down until nearly all of the liquid has evaporated. Add the tomatoes and season with olive oil and fleur de sel. Add the reduced veal jus and cook down until the mixture becomes very rich and thick, like a marmalade.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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