Veal Steaks With Two Sauces Recipe
Ingredients
| Butter | 30 Milliliter (SAUCE 1:) | |
| Fennel | 180 Milliliter, chopped (SAUCE 1:) | |
| 30 ml flour, all purpose | ||
| Light cream | 125 Milliliter (SAUCE 1:) | |
| Chicken broth | 125 Milliliter (SAUCE 1:) | |
| Salt | 1 Milliliter (SAUCE 1:) | |
| Pepper white | 1 Milliliter (SAUCE 1:) | |
| Pinch nutmeg | ||
| Olive oil | 45 Milliliter (SAUCE 2:) | |
| 45 ml flour, all purpose | ||
| Chicken broth | 160 Milliliter (SAUCE 2:) | |
| Light cream | 160 Milliliter (SAUCE 2:) | |
| 80 ml tomato catsup | ||
| Worcestershire sauce | 10 Milliliter (SAUCE 2:) | |
| Paprika | 5 Milliliter (SAUCE 2:) | |
| Tabasco sauce | 3 Drop (SAUCE 2:) | |
| Lemon juice | 15 Milliliter (SAUCE 2:) | |
| Arugula | 45 Milliliter, chopped (SAUCE 2:) | |
| 6 -170 g veal steaks | ||
| 3 ml each of oregano leaves, thyme leaves, basil leaves, cayenne pepper, black pepper, onion powder, garlic powder, salt, paprika | ||
| Butter | 60 Milliliter (STEAKS:) | |
| 115 g chanterelles, shiitake, oyster or other mushrooms | ||
Directions
SAUCE 1: Melt the butter in a sauce pan; sweat the fennel.
Add flour and stir into a paste (roux).
Cook for 2 minutes over low heat.
Add the cream and broth.
Stir.
Simmer until thickened.
Add the seasonings and simmer 2 additional minutes.
SAUCE 2: Heat the oil in a sauce pan, add the flour and cook for 2 minutes over low heat.
Whisk in the broth and cream and simmer until thick.
Whisk in the remaining ingredients; continue to simmer for 2 additional minutes.
Remove from the heat.
Use as required.
STEAK: Rub the steaks with the blended seasonings.
Heat half the butter in a skillet and saute the steaks to desired doneness; remove and reserve hot.In a second skillet, heat the remaining butter and saute the mushrooms.
Ladle the sauces onto the plate, half on each side.
Top with the steaks and surround with mushrooms.
Add flour and stir into a paste (roux).
Cook for 2 minutes over low heat.
Add the cream and broth.
Stir.
Simmer until thickened.
Add the seasonings and simmer 2 additional minutes.
SAUCE 2: Heat the oil in a sauce pan, add the flour and cook for 2 minutes over low heat.
Whisk in the broth and cream and simmer until thick.
Whisk in the remaining ingredients; continue to simmer for 2 additional minutes.
Remove from the heat.
Use as required.
STEAK: Rub the steaks with the blended seasonings.
Heat half the butter in a skillet and saute the steaks to desired doneness; remove and reserve hot.In a second skillet, heat the remaining butter and saute the mushrooms.
Ladle the sauces onto the plate, half on each side.
Top with the steaks and surround with mushrooms.
Chef
