Veal fillet with sherry

2_06105 VEAL FILLET with SHERRY INGREDIENTS for 4 PERSONS 800 g veal fillet, one medium onion, 2 glasses of dry sherry, a spoonful of meat broth, a glass of cream, 1 tablespoon cornstarch, satin 100 g carrots small boiled, salt, pepper, oil, 50 g of butter. In a saucepan with the butter then gently Brown the meat and keep it aside in a warm dish. In the same saucepan, sauté the finely chopped onion, add a little more butter. pour the sherry and reduce by half. Add 2 glasses of water, broth and cornstarch diluted in a little water. Boil until it becomes a thick sauce and stir the cream and carrots. Let boil for another 2 minutes and add salt. Pour the sauce over the fillets and heat one last time before serving.