Administrativia

• 2 one pound plume de veau veal fillets
• 2 tablespoons clarified butter
• 1/3 cup minced shallot
• 1/4 cup butter
• 2 teaspoons tarragon
• 2/3 cup dry vermouth
• 1 tablespoon lemon juice
• 1 cup heavy cream
• Salt
• Pepper

To prepare the veal --

Preheat oven to 450°F.

With kitchen string, tie rimmed veal fillets crosswise at 1" intervals. Pat dry and sprinkle well with salt and pepper. In a large skillet, brown the veal in 2 tablespoons clarified butter over high heat. Transfer to a rack set in a roasting pan.

Roast fro 30 minutes or until meat thermometer registers 175°. Transfer veal to cutting board and let stand for 10 minutes. Remove string and discard.

For the sauce --

Cook shallot in 1/4 cup butter over moderate heat for about 3 minutes or until softened. Add tarragon and cook mixture, stirring, for 30 seconds. Stir in vermouth and lemon juice. Combine well. Stir in 2/3 cup heavy cream and reserve the rest for whipping. Combine well and reduce over moderate-high heat to about 1 cup. Salt & pepper to taste and keep sauce warm.

To serve --

Cut veal crosswise into thin slices and arrange on a heated platter. Whisk 1/3 cup heavy cream until frothy. Swirl whipped cream into sauce and pour over veal. (Serves 4)