Recettes Secrètes
Auberge Hatley ::: Veal Filets with tomatoes and basil
Source : Auberge Hatley

Ingredients
  • 1 lb 5 ounces of a very lean veal filet
  • 1 tbsp of extra virgin olive oil
  • salt and pepper, to taste
  • 2 bay leaves
  • 1 fresh thyme branch or 1/2 tsp of dry thyme
  • 2 garlic cloves
Ingredients: Sauce
  • 6 very ripe tomatoes
  • 1 tbsp of fresh minced basil or 1/2 tsp, dry
  • 2 tbsp of extra virgin olive oil
  • salt and pepper, to taste
Directions
  1. Préchauffer le four à 400F
  2. Badigeonner d'huile le filet de veau et assaisonner.
  3. Chauffer à feu vif une poêle antiadhésive et faire colore la viande des deux cotés.
  4. Placer la viande dans un plat allant au four, ajouter les feuilles de laurier, thym, l'ail, mettre au four et cuire 10 à 12 minutes (la viande doit demeurer rosée).
  5. A la sortie du four, laisser reposer la viande
Preparation: Sauce
  1. In a casserole, boil the water and then insert the tomatoes for 30 secondes. Remove the tomatoes, rinse under cold water, peal and cut in 6 quarters. Remove the core and dice.
  2. Place the diced tomatoes in casserole and add the basil, thyme, and oil. Season and heat at low temperature.
  3. Reheat the veal 3 to 4 minutes in the oven and slice. Serve 6 slices per plate with warm sauce. Accompany with parsley.
Comment