Veal entrecote with fine vegetables
A tasty recipe. The main course contains the following ingredients: meat, tomato, olive oil, breakfast bacon (thin strips), red onion (very finely chopped), zucchini (in mini cubes), fresh Italian herbs (finely chopped), veal steak (at room temperature), butter, balsamic vinegar and meat fond (a 380 ml).
Degreasing tomato and removing seeds. Cut minced meat into mini cubes. Heat oil in pan and bake for a short while. Add onion, zucchini, herbs, salt and pepper and vegetables covered 15 min. Stir in the tomato and keep the mixture chilled until use.
Rub the entrecotes with salt and pepper and fry in butter for 2-3 minutes per side. Meanwhile, warm vegetables gently again. Remove the take-out notes from the pan and keep them warm. Combine vinegar and fondness with shortening and reduce to a gravy on high heat. Stir in gravy through vegetables. Divide the entrecotes and vegetables into four plates. Delicious with pasta and firm haricots verts rolled in bacon (frozen, Fest product Excellent).
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