Veau De Grain Recipe
Pomme de terre Charlotte / Cèpes / Condiment façon béarnaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Béarnaise Sauce
Method
Veal Preparation
- 1
- 2
Cook the Potatoes
Peel and slice the Charlotte potatoes into thin rounds. Boil them in salted water until tender, about 10-15 minutes. Drain and set aside.
- 3
Sauté the Cèpes
In the same skillet used for the veal, add the cèpes and sauté for about 5-7 minutes until they're browned and tender. Season with salt and pepper to taste.
Béarnaise Sauce Preparation
- 4
Make the Béarnaise Sauce
In a saucepan, combine the white wine vinegar, shallots, and half of the chopped tarragon. Simmer until reduced by half. Strain the mixture and return to the pan. Whisk in the egg yolks and slowly add melted butter while whisking continuously until the sauce thickens. Add the remaining tarragon, salt, and pepper, and stir to combine.
Assembly
- 5
Plate the Dish
On a serving plate, arrange the sliced Charlotte potatoes, top with sautéed cèpes, and place the rested veal chop. Drizzle the béarnaise sauce over the top and serve immediately.