Veal fillet au gratin with herbs

06639 VEAL FILLET AU GRATIN with HERBS with WHITE WINE SAUCE INGREDIENTS for 4 PERSONS 600 g of fillet of veal, 60 g butter, 5 cl 6 cl white wine, tomato sauce, 2 dl of Bouillon, salt and pepper, 100 g of salted butter.

For the FILLING 40 g basil, parsley 40 g 40 g of bacon salt, Virgin 20 g onion, 60 g of grated bread crumbs, 1 cl white wine, salt and pepper.

PROCEDURE Cut the bacon into small cubes.

Mince the Basil, parsley and onion into a cutter.

Add the bacon, breadcrumbs, white wine and pepper.

Chop everything with the cutter up to reduce a creamy consistency.

Add salt.

Spread the mixture on a plate and let cool in the refrigerator.

Cut the veal fillet in 4 portions of 150 g, salt and pepper, and sauté in 30 g butter in a pan for about 5 minutes per side.

Remove the fillets from the Pan and let them rest.

Delete the seasoning, sprinkle with the white wine, reduce almost completely, add the tomato sauce, reduce by half, then add the bouillon and reduce by half.

Emulsify with 30 g of cold butter cut to ribbons.

Coat the fillets with Herb stuffing, intersperse a pinch of bread crumbs on top and gratinate in the oven.

Pour the sauce on the bottom of the plates and put the veal fillets.

Accompany with fresh seasonal vegetables.