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Veal Strip Loin Blanquette Recipe

Name: Auberge du Pommiers Veal Strip Loin Blanquette Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg Veal strip loin; 200 g Pearl onions; 250 g Button mushrooms; 150 g Lardons (or diced bacon); 250 ml White wine; 500 ml Veal stock; 200 ml Heavy cream; 2 tbs Thyme (fresh); 2 leaves Bay leaves; 1 to taste Salt; 1 to taste Black pepper; 50 g Butter; 2 tbs Flour

Inspired by Auberge du Pommier

Time1h 15m

Serves4

pearl onions, lardons, button mushrooms

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Ingredients

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Meat

2.2 lb (1 kg) Veal strip loin

Vegetables

7.05 oz (200 g) Pearl onions

8.82 oz (250 g) Button mushrooms

Meat Products

5.29 oz (150 g) Lardons (or diced bacon)

Liquids

1.06 cup (250 ml) White wine

2 1/8 cup (500 ml) Veal stock

7/8 cup (200 ml) Heavy cream

Herbs and Spices

2 tbs Thyme (fresh)

2 leaves Bay leaves

1 to taste Celtic sea salt

1 to taste black pepper

Others

1 3/4 oz (50 g) Butter

2 tbs Flour

Method

Preparation

Prepare the Ingredients

Trim the veal strip loin of excess fat and cut into bite-sized pieces. Clean the pearl onions and mushrooms.

Cook the Lardons

In a large pot, melt the butter over medium heat. Add the lardons and cook until crispy. Remove and set aside.

Cooking

Sauté the Vegetables

In the same pot, add the pearl onions and mushrooms. Sauté until they are softened and slightly browned. Remove and set aside.

Brown the Veal

Add the veal pieces to the pot and brown them on all sides. Sprinkle with flour and stir to coat the meat.

Deglaze and Simmer

Pour in the white wine and scrape the bottom of the pot. Add the veal stock, thyme, bay leaves, salt, and pepper. Bring to a simmer and cover.

Add Ingredients Back

After 30 minutes, return the lardons and sautéed vegetables to the pot. Continue to simmer for another 20 minutes.

Finish with Cream

Stir in the heavy cream and cook for an additional 5 minutes until the sauce thickens slightly.

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