Name: Holders Contrefilet De Veau De Lait Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: 500 g Veal Contrefilet (veal ribeye); 1 tsp Salt; 1 tsp Black Pepper; 2 tbs Olive Oil; 1 tbs Butter; 150 ml Marsala Wine; 100 ml Beef Broth; 2 pcs Shallots, finely chopped; 1 tsp Fresh Thyme; 50 ml Heavy Cream; 500 g Potatoes, peeled and cut into fries; 1 tsp Salt; 500 ml Vegetable Oil (for frying)

Grenache Noir, Syrah & Agiorgitiko | PGI Fthiotida

NAUTILUS LA TOUR MELAS

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Season the veal contrefilet with salt and black pepper. In a skillet, heat olive oil and butter over medium-high heat. Sear the veal for about 3-4 minutes on each side for medium-rare. Remove from skillet and let rest.

Sear the Veal

In the same skillet, add the chopped shallots and sauté until translucent. Pour in the Marsala wine and beef broth, scraping the bottom of the skillet to deglaze. Add thyme and let simmer for 5 minutes. Stir in the heavy cream and cook for an additional 2 minutes until slightly thickened.

Prepare the Sauce

In a deep pot, heat vegetable oil to 180°C (350°F). Add the cut potatoes in batches and fry until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Fry the Potatoes

Slice the rested veal and serve it drizzled with the Marsala sauce alongside a generous portion of homemade fries.

Plate the Dish

Veal Contrefilet (veal ribeye)

Salt

Black Pepper

Olive Oil

Butter

Marsala Wine

Beef Broth

Shallots, finely chopped

Fresh Thyme

Heavy Cream

Potatoes, peeled and cut into fries

Vegetable Oil (for frying)

Contrefilet de veau de lait

Savor the vibrant flavors of our Rapinis à l’ail et au citron, where tender rapini is sautéed to perfection with aromatic garlic and a zesty squeeze of fresh lemon. This dish offers a delightful balance of earthy greens and bright citrus, making it a refreshing addition to any meal. Perfect as a side or a light vegetarian option, it's a delicious way to enjoy the taste of spring all year round.

Rapinis à l’ail et au citron

Indulge in our exquisite Foie Gras au Torchon, a delicately prepared delicacy that melts in your mouth. Paired with a sweet and tangy pear chutney, each bite offers a luxurious balance of savory richness and fruity brightness. A true gourmet experience that promises to elevate your dining to new heights.

Foie gras au torchon, chutney de poires

Indulge in the creamy richness of authentic Bulgarian yogurt, perfectly balanced with a drizzle of golden honey and a sprinkle of crunchy nuts. This delightful treat offers a harmonious blend of sweet and tangy flavors, making it a nourishing and satisfying choice for any time of the day.

Bulgarian yogurt with honey and nuts

Joue de bœuf braisée is a traditional French dish made from braised beef shank, known for its rich flavor and tenderness. This version emphasizes the deep flavors achieved through slow cooking with vegetables, red wine, and herbs, creating a hearty and comforting meal. Here's how to prepare it at home.

Joue de bœuf braisée

Ravioli au homard

Renversé à l’ananas

Make Contrefilet De Veau De Lait Recipe in just 45m. sauce marsala, frites maison

Contrefilet De Veau De Lait Recipe

Ingredients

Veal Preparation

Marsala Sauce

Homemade Fries

Method

Preparing the Veal

Sear the Veal

Making the Marsala Sauce

Prepare the Sauce

Cooking the Fries

Fry the Potatoes

Serving

Plate the Dish

More from Holder