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Baked Veal Fillet with Bearnaise Sauce
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Baked Veal Fillet with Bearnaise Sauce
Veal absorbs seasonings beautifully, so you'll want to try various
herbs, spices, oils, wines and vinegars.
Recipes powered
by RecipeCenter.com
Category: Baked, Entrees, Meats, Sauces & Dressings, Veal
Wine:
Mouton Cadet, France
Mouton Cadet is a blend of wines, from Château Mouton Rothschild and from neighboring châteaux and vineyards.
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Yield: 4 servings
Ingredients:
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1 |
lbs |
prepared
pastry crust |
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1 |
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large
veal fillet (about 1 lb - for roasting) |
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salt and
pepper |
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2 |
tbsp |
butter |
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1 |
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egg |
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Bernaise
sauce |
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1/2 |
cup |
chopped
shallots |
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3 |
tbsp |
white
wine |
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2 |
tbsp |
vinegar |
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1 |
tsp |
dried
tarragon |
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2/3 |
cup |
Low-fat
sour cream |
Procedures:
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1 |
Season veal fillet with salt and pepper. |
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2 |
In a pan, quickly fry the veal in butter to seal the
pores. |
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3 |
Wrap veal in the pastry crust, then cover with aluminum
foil. |
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4 |
Bake in preheated oven at 400°F for about 30 minutes. |
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5 |
Remove from heat and slice into 8 portions. |
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6 |
For the sauce: Combine the first 5 ingredients in a
small, heavy saucepan. |
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7 |
Bring to a boil and cook for 1 minute. |
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8 |
Strain mixture, reserving liquid; discard solids. |
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9 |
Return liquid to saucepan; stir in sour cream. |
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10 |
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Place over low heat, and cook 1 minute or until warm,
stirring frequently. |
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11 |
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Arrange veal fillet in serving plate and serve sauce on
the side. |
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Veal
Veal is a complete, nutrient dense food that provides high
percentages of essential vitamins and minerals. Lean meat is a sound
choice when featured as the main entrée or used to increase the
nutritional profile and taste of items such as salads, soups and pasta
dishes. Veal Buy Veal, Now! | More Info! |
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Low-Fat Recipes
Plenty of reliable, effortless main dishes. Tips on
shopping for one or two, and streamlining your kitchen. Full nutrient
analysis with every recipe. Special chapter of delicious, no-fuss menus.
Plenty of 30-minute recipes.
Healthy Cooking for Two |
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This site was last updated on
07.06.2007
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Copyright © 1997-2007 eGourmetChef.com All Rights Reserved.
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