Recipe Friday: Roast Veal Fillets in Lemon Cream Sauce
- 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)
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