Pan fried veal fillet, in a rhubarb and port sauce

Savoury recipe
Manfred Stevens

Manfred Stevens

Chef
  1. Ingredients

    • Frozen fruit purée 100% : Rhubarb - 500 g
    • Veal fillet - 1500 g
    • Salt and pepper - 1 prise
    • Sunflower oil - 5 cl
    • Freshly ground red pepper - 2 g
    • Port - 20 cl
    • Rhubarb - 100 g
    • Butter - 50 g
    Preparation 
    Warm up the rhubarb puree with the Port.
    Season with the ground red pepper.
    Peel, wash and cut the fresh rhubarb in small dices. Cut the veal fillet in 50 g pieces. 
    Progression 
    Season the meat with salt and pepper and pan fry to taste in sunflower oil. Keep warm. Warm up the rhubarb sauce with the rhubarb pieces and bring to the boil for 10 seconds.
    Gradually whisk in the diced butter.
    Spoon the sauce over the veal fillet.
    Arrange the veal and sauce over the plates and decorate with rhubarb pieces.

    In this step

    PuréeSurgelée_Rhubarbe-RVB-150dpi-697x697
    Frozen fruit purées

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