{"id":3478,"date":"2016-10-25T10:48:07","date_gmt":"2016-10-25T08:48:07","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3478"},"modified":"2018-11-22T09:00:22","modified_gmt":"2018-11-22T08:00:22","slug":"prime-cut-of-veal-seasoned-with-sichuan-pepper-sauternes-flavored-veal-sauce-and-confit-tomatoes","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2016\/10\/prime-cut-of-veal-seasoned-with-sichuan-pepper-sauternes-flavored-veal-sauce-and-confit-tomatoes\/","title":{"rendered":"Prime cut of veal seasoned with Sichuan pepper, Sauternes-flavored veal sauce and confit tomatoes"},"content":{"rendered":"

Serves 4<\/p>\n

 <\/p>\n

Preparation time: 20 minutes<\/strong><\/p>\n

Cooking time: 1 hour<\/strong><\/p>\n

 <\/p>\n

Ingredients:<\/strong><\/p>\n

4 prime cuts of veal<\/p>\n

2 teaspoons of Sichuan pepper<\/p>\n

Salt<\/p>\n

A splash of olive oil<\/p>\n

Fresh thyme<\/p>\n

4 good-sized tomatoes (like the c\u0153ur-de-boeuf variety)<\/p>\n

1 yellow pepper<\/p>\n

4 cloves of garlic, skin on<\/p>\n

To make the sauce:<\/p>\n

2 shallots<\/p>\n

1 glass of Sauternes\/Ch\u00e2teau Coutet<\/p>\n

5 fl oz (15cl) basic brown veal stock<\/p>\n

A few drops of lime juice<\/p>\n

 <\/p>\n

Preparation:<\/strong>
\nFirst cut the tomatoes into thick segments and the yellow pepper into thick strips.<\/p>\n

Put the vegetables and garlic cloves in their skins onto an oven tray. Pour some olive oil over them. Add a little salt and pepper.<\/p>\n

Heat the oven at 270\u00b0F (140\u00b0C) and cook the vegetables for about 45 minutes.<\/p>\n

To make the brown sauce with Sauternes\/Ch\u00e2teau Coutet:<\/p>\n

Gently cook the shallots in some butter.<\/p>\n

Add the Sauternes and lime juice. Cook until reduced by half.<\/p>\n

Add the basic brown veal stock and a little Sichuan pepper.<\/p>\n

Cook until you have a creamy consistency.<\/p>\n

Salt the veal pieces and fry them on a high heat until pink.<\/p>\n

When they are cooked, shake some Sichuan pepper over the veal pieces.<\/p>\n

Serve the veal pieces with the confit vegetables and the brown sauce with Sauternes.<\/p>\n

 <\/p>\n

Suggestion:<\/strong><\/p>\n

Accompany the dish with a nice green salad. A good cut of beef can be used instead of veal.<\/p>\n","protected":false},"excerpt":{"rendered":"

Serves 4   Preparation time: 20 minutes Cooking time: 1 hour   Ingredients: 4 prime cuts of veal 2 teaspoons of Sichuan pepper Salt A splash of olive oil Fresh thyme 4 good-sized tomatoes (like the c\u0153ur-de-boeuf variety) 1 yellow pepper 4 cloves of garlic, skin on To make the sauce: 2 shallots 1 glass […]<\/p>\n","protected":false},"author":3,"featured_media":5308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3478","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t