Veal oyster with mustard sauce and leek

Name: veal oyster with mustard sauce and leek
Total time: 25 min
Yield: 4
Ingredients: 4 veal ester; 100 gram butter; 2 onion shredded; 100 milliliters White wine; 2 tablespoon dijon mustard; 100 gram sweet pickle in slices; 8 little leeks; 2 tablespoon White wine vinegar; 5 tablespoon olive oil; 1 teaspoon dijon mustard; 2 tablespoon chives minced meat; 1 tablespoon dragon minced meat

Also try this delicious veal escalope with mustard sauce and leeks

Ingredients

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

Directions

Start with the leek. Cut the leeks into equal pieces. Make 4 equal bunches and bind them with kitchen yarn.
Cook the leeks in 7-9 minutes until al dente.
Beat the wine vinegar with olive oil and 1 teaspoon mustard to a vinaigrette. Scoop the chives or tarragon through them.
Sprinkle the meat with salt and pepper. Heat 25 grams butter and fry the veal oysters 3-4 minutes per side. Remove them from the pan and keep them warm.
Fry the onions in the shortening until they are translucent. Pour in the wine and reduce the sauce to half.
Stir in the mustard and add the rest of the butter into pieces. Beat with a whisk to a shiny sauce.
Stir in the pickle slices and serve the veal oysters with this sauce.
Place the warm to lukewarm leek on a dish and pour the vinaigrette over it.