The Wheeling Gourmet by Nicolas Steenhout

Recipe

Ingredients

• 2 Veal T-Bones (approx 250g each)
• Juice of 2 lemons (approx 100ml)
• 100ml Heavy cream
• 10ml Vegetable oil
• 10g Butter
• Salt, Fresh ground black pepper to taste

Preparation

1. Heat a frying pan on high heat.
2. Add the oil and the butter.
3. Season the t-bones with salt and pepper on each side.
4. When the butter is melted and starting to foam, add the t-bones to the pan.
5. Cook the meat until it is well browned.
6. Turn the t-bones over and finish cooking them.
   • It should not take more than a few minutes on each side.
   • Don't keep turning the t-bones in the pan. Cooking once on each side should be sufficient.
7. Remove the veal from the pan and set it aside near the stove covered with tin foil while you prepare the sauce.
8. Deglaze ( Pour a liquid in a pan and rub the bottom of the pan with a spoon.) [?] the pan with the lemon juice.
9. Reduce ( Boil down the liquid) [?] the juice to half.
10. Add the cream to the pan.
11. Reduce by half again. The sauce will be thick and should cover the back of a spoon without dripping.
12. If the veal has released some juices, add it to the pan.

Finition

1. Plate the veal, and pour the sauce over it.

I served this dish with fresh green beans and new potatoes.

Photos

The veal t-bone before cooking.

The reduced lemon juice and cream, ready to take off the heat.

The finished dish, with accompanying green beans and new potatoes.

A close view of the veal with creamy lemon sauce.

Vidéo

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