Fried veal fillet

When pan-frying superb ingredients such as veal, you may want its natural flavours to really come out, without disguising it too much with butter or oily flavours. Our chefs do so with Mycryo®: a great alternative to butter and oils - 100% natural and vegetable. Mycryo® is powdered pure cocoa butter that naturally seals your ingredients. This way, all the flavours and juices are preserved during frying. Compared to butter or olive oil, Mycryo® has a neutral taste and doesn't drown out or affect the natural flavours of your ingredients. Simply sprinkle the Mycryo® straight onto the ingredients and fry in a hot pan. Clean, simple and delicious.

Level:: Medium

300 g

green vegetables : beans, mange-touts, asparagus

Blanch the vegetables separately in salted water and rinse with cold water. Finely chop the vegetables and mix together.

4 g

veal fillets
25 g

NCB-HD706

Sprinkle 15 to 20 g of Mycryo over the meat (veal fillets of approx 180g), sear it in a dry and hot pan and season with salt and pepper. Take the meat out of the pan and leave to set for 10 minutes in a warm place.

Q.S.

fresh rosemary
15 cl

red wine
20 cl

veal stock

Deglaze the pan with the red wine, the rosemary sprigs and let the sauce reduce briefly, add the veal stock and reduce to a sauce.

1

shallot

Very finely chop the shallot and simmer in a spoonful of Mycryo butter. Sift the sauce and add the shallots, season with salt and freshly ground pepper.

150 g

hard pasta
a few drop(s)

Olive oil

In the meantime, boil the pasta al dente in salted water, strain and finish off with some olive oil.

1

tomatoes

Peel the tomato, remove the seeds and chop finely. Sauté the vegetables in the remaining butter and sprinkle with the tomato.

Put the meat on warm plates, put the vegetables and sauce to the side, serve the pasta and sprinkle with some cheese (2 spoons of grated young Parmesan cheese).