Samuel Albert’s recipe contains a delicious sauce based on plum brandy and red wine.
A dish that can fit in your holiday meals. The veal tip of this dish is known as quasi de veau in French. The dish created by Samuel Albert combines seasonal tastes such as parsnips. It is also dressed with a sauce based on plum eau-de-vie, red wine and herbs.
Recipe
For 4 persons.
800 g of veal tip
1 tarragon boot
4 parsnips
100 g of soft butter
Olive oil
Salt and pepper
For the sauce:
8 plums
10 cl of plum brandy
50 cl of red wine
Thyme
Laurel
Peppercorns
4 cloves of garlic
1 shallot
Preparation
Make the sauce: boil brandy and wine with the aromatic herbs. Add the garlic and shallot, peeled and roughly cut, then add the fresh plums. Allow to reduce by three quarters until obtaining a thick sauce. Mix and filter.
Chop the tarragon finely and keep some whole leaves to decorate. Preheat the oven to 180ºC.
Peel the parsnips and cut them in four lengthways. Brown them in a pan with a little butter and then finish cooking in the oven at 180 ºC for 7 minutes. Once cooked, cut them into bevels and put them away. Increase the oven temperature to 200 ºC.
In a frying pan on high heat, sauté the veal with a little butter and oil, then finish cooking in the oven for 10 to 15 minutes depending on the thickness. Let the meat rest for 15 minutes covered with aluminum foil. If necessary, reheat in the oven 5 minutes, then cut the meat into 8 rectangular slices of the same size.
For the garnish, add some sauce at the bottom of the plate, then add the meat and the parsnips. Decorate with chopped tarragon and some fiery leaves.
Chef Samuel Albert recommends that you can also “use other pieces of beef for this preparation, such as filet mignon or ribs”.
Pairing the veal with drinks
Wines marked by red fruits are recommended. Those with enough body not to be minimized in front of this dish. You can also choose a slightly old anjou or saumur-champigny wine.
Don’t drink and drive. Enjoy responsibly.