Porto and leeks veal heart sauté
15
20
4
No
Ingredients
- 450 gr of Charlevoix veal heart
- 250 ml (1 cup) of Charlevoix veal stock
- 125 ml (1/2 cup) of Porto
- 1/8 package of 250 g (1/2 cup) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of chopped garlic
- 3 to 4 fresh parsley branches
- 2 to 3 squares of butter
Preparation
Side-by-side mode
- Clean veal heart with warm water and vinegar. Remove veins, arteries and blood (or ask to your local butcher).
- Roast at high heat veal heart sliced into strips with sliced leeks. Then deglaze with Porto and add veal stock, garlic and parsley.
- Remove heart strips and set in a service plate. Continue and reduce the sauce until desired consistency then remove from heat.
- Mix butter chunks with a whisk and pour over heart strips.
