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Ingredientes
- ngredients
- For the tail of veal
- Tail of veal 1, cut into 6 pieces
- Onion 100 g
- Carrot 100 g
- Leek 100 g
- Celery 100 g
- Red Wine 500 ml
- Meat sauce 200 ml
- For the tenderloin
- Beef tenderloin 400 g, prime
- Merlot wine 1ltr
- Beef stock 1ltr
- Bay 1 leaf
- Shallot 2 each
- Salt To taste
- Pepper To taste
Direcciones
- Tail of veal
- Salt the tail pieces before browning them on both sides in a little oil.
- Deglaze with the red wine, cover with the meat sauce and oven cook with the lid on at 180°c for 1 hour and a half.
- Separate the meat from the bone and add it to the reduced sauce.
- Fillet
- In a wide pan, prepare a sauce by cooking the wine, beef stock and herbs together for about half an hour, then reduce the temperature to 80°C before adding the beef fillet to the liquid.
- Using a meat thermometer, cook the meat until its temperature reaches 56°C.
- Then cut the fillet into slices of approximately 3 cm.
- Place the tail of veal and its sauce in the bottom of a deep serving dish with the slices of beef fillet on top.
- Garnish to your liking with carrots, cooked shallots, asparagus and potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 6 servings | |
| Calories 304 | |
| Calories from Fat 69 | 23% |
| Total Fat 7.69g | 10% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 590mg | 25% |
| Potassium 604mg | 17% |
| Total Carbs 18.01g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 12.85g | 9% |
| Protein 20.41g | 33% |
