Veal Fillets with Fresh Almonds and Parmesan Tomatoes

Credit: Didier Loire
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Parmesan tomatoes


Step 3: Veal

Trim and remove the fat from the rack, keeping the center or noix only. Cut into 4 fillets, approximately 7 ounces (200 g) each.

Truss the filets one by one, then roast in some olive oil in a sauté pan, browning all the sides and turning the meat frequently. When half cooked, add the veal trimmings, the unpeeled garlic and the fresh thyme. Near the end of cooking, add the butter to caramelize the meat.

When cooked, set the filets aside on a rack, turning them to recover the drippings.

Lightly skim the fat off the sauté pan. Brown and deglaze the cooking juices with the light veal stock, and let simmer. Bring the sauce to the desired consistency, sieve through a fine-meshed chinois and add this to the reserved tomato sauce.

Shell the fresh almonds, and cut into small batons.

Step 1: Tomato-Veal Sauce

Slice the tomatoes in half, seasoning with the salt and sugar. Stew in the oven at 302°F (150°C) for 2 1/2 hours along with the unpeeled garlic cloves.

Deglaze this caramelized tomato juice made with the veal juice, and simmer for about 1 1/2 hours.

Sieve the sauce through a fine-meshed chinois, pressing down well in order to press through as much tomato flesh as possible.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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