Veal sauce with creamy pepper sauce

Name: veal sauce with creamy pepper sauce
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 800 g calffricandeau at room temperature; 70 g unsalted butter or margarine; 295 g grilled peppers in a pot; 2 el dry vermouth; 2 el sweet white wine; 100 ml fresh cream; 380 ml poultry feast; 700 g haricots verts

A tasty recipe. The main course contains the following ingredients: meat, veal (at room temperature), grilled peppers in pot and dry vermouth.

Ingredients

Kitchen Stuff

1 meat thermometer
1 hand blender with cup

Directions

Sprinkle the meat with salt and pepper. Heat the butter in the frying pan and fry the fricandeau in 8 minutes on medium heat around brown.
Turn the heat down, place the lid diagonally on the pan and cook the meat in about 25 minutes medium or until it has a core temperature of 63 ° C. Turn halfway.
Remove from the pan and leave to rest for 15 minutes under aluminum foil.
Meanwhile, let the peppers drain, put in the high cup of the hand blender and puree.
Put the sweet pepper with the vermouth, wine, whipped cream, fondue, pepper and salt in a pan, bring to high heat on high heat and simmer in half for about 20 minutes.
Clean the haricot verts and boil 6 minutes in water with salt until al dente.
Drain, drain well, put back in the pan and pour the butter through. Let alone with the lid on the pan.
Cut the fricandeau into thin slices. Divide the haricots verts over 8 plates and place the fricandeau on top.
Spoon 2 tbsp pepper sauce on each plate and serve the rest of the sauce.