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MS.CHEF
Veal sauce with creamy pepper sauce
A tasty recipe. The main course contains the following ingredients: meat, veal (at room temperature), grilled peppers in pot and dry vermouth.
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Ingredients
Directions
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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.
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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.
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Remove from the pan and leave to rest for 15 minutes under aluminum foil.
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Meanwhile, let the peppers drain, put in the high cup of the hand blender and puree.
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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.
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Clean the haricot verts and boil 6 minutes in water with salt until al dente.
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Drain, drain well, put back in the pan and pour the butter through. Let alone with the lid on the pan.
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Cut the fricandeau into thin slices. Divide the haricots verts over 8 plates and place the fricandeau on top.
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Spoon 2 tbsp pepper sauce on each plate and serve the rest of the sauce.
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Nutrition
270Calories
Sodium9% DV210mg
Fat23% DV15g
Protein50% DV25g
Carbs2% DV7g
Fiber12% DV3g
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