Veal sauce with creamy pepper sauce

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.