/ Recipes / Veal breasts with St-Feuillien Blonde
Veal breasts with St-Feuillien Blonde
Salt and flour the veal breasts.
In a frying pan, melt the butter, add the veal breasts, and let them brown slightly.
Add the vegetable mirepoix and continue cooking.
When the breasts are cooked, remove them and keep them warm.
Degrease, add St-Feuillien Blonde beer, and reduce gently. Cook until desired consistency is achieved.
Strain the vegetables through a sieve and mash them well.
Finish the sauce with a little chopped tarragon and season to preference.
For the presentation:
Heat the plates, place the breasts in the middle, and add the sauce.
Place green beans (or chicory) on top of the sauce.
- 4 thick slices of veal
- 40 cl fresh cream
- 75 g butter
- Chopped tarragon
- Vegetables for a mirepoix: 2 carrots, 1 onion, 1 celery stick
- Green beans or chicory (depending on the season)
- 1/2 bottle St-Feuillien blonde (25cl) (beer)
Discover alsoSee all Recipes
DessertsGrisette wild berries sorbet
A refreshing dessert with century-old beer
EntriesArtichoke hearts with St-Feuillien Grand Cru
A seasonal starter that varies from the traditional artichoke vinaigrette and that, when accompanied by a St-Feuillien Grand Cru, will delight your guests.
DishesBelgian Blue Beef Fillet with candied Shallots in St-Feuillien Triple
A succulent dish with Belgian meat
EntriesMushrooms in a St-Feuillien Blonde sauce
A delicious seasonal starter
EntriesFried zucchini flowers with St-Feuillien Blonde
To be enjoyed as an appetizer or as an aperitif
DishesCod fillets with St-Feuillien Blonde
A traditional dish made with St-Feuillien Blonde
DishesPork tenderloin with St-Feuillien Brune
Best enjoyed with a St-Feuillien Blonde !