Roasted veal fillet with cognac and cava sauce and fries is so delicious that it can be served in company, or for a particularly romantic dinner. This recipe is suitable for 4 people.
Sauce:
1 onion
2 tablespoons butter
3 bay leaves
2 dl cava
1 cinnamon bark
1/2 dl cognac
2 tablespoons chicken stock
3 brown sugar cubes
5 dl cream
Salt and pepper
Finely chop the onion and fry it brown in butter. Add bay leaves, cava, cinnamon bark, brandy and pepper. Cook it until it looks like porridge. Add chicken stock, sugar cubes and cream. Continue to cook to the appropriate sauce consistency. Season with salt and pepper.
Calves:
The fillet should have been at room temperature for approx. 30 minutes before frying. This is so that the pan does not cool down and make the meat cook instead of frying. Season with salt and pepper just before frying. Brown the fillet quickly in the pan. Place the fillet in a fireproof dish. Insert a baking thermometer and place in the oven at 125 degrees.
The fillet is red when the fillet has a core temperature of 55-60 degrees and pink when the roasting thermometer shows 60-65 degrees. Let the fillet rest for approx. 15-20 minutes before cutting and serving.
If you want to use sous vide, season the fillet with thyme, garlic and pepper. Put the fillet in a sous vide bag and vacuum it. Put it in the sous vide at 52 degrees for three hours, before you take it out of the bag and give it a round on the grill, so it turns golden and gets a nice roast crust. Let it rest for a few minutes before you split it up.
Served with french fries and vegetables of your choice.
You can find the recipe for french fries HERE .
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