Veal Steak with Vegetable Mustard Sauce

Preheat the oven to 80 °C and heat a plate with it.

Season the veal steaks with salt and pepper. Roast them in the hot clarified butter for two to three minutes, depending on their thickness. Immediately transfer to the preheated plate and cook in the 80 °C oven for thirty minutes. Melt the gravy with the Noilly Prat or the white wine-sherry mixture and put aside.

For the sauce, peel the celery and carrots, cut them lengthwise into thin slices, then into strips and these again into small cubes. Peel the shallot and chop it finely.

Heat the butter in a frying pan. Sauté the diced vegetables and shallot in it. Extinguish with the gravy and the white wine. Cook until well reduced.

Then add the mustard and the cream and make the sauce until it thickens slightly. Season to taste with salt and freshly ground pepper.

Cut the veal steaks diagonally to the fiber into slices, arrange on plates and pour sauce around them.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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