You can make a real culinary masterpiece from veal tenderloin if you add spicy pork sausage chorizo and demi-glace sauce, which is a highly evaporated broth, to it during stewing. Such a dish is obtained with an interesting, bright taste. And it looks very appetizing.
It is necessary
- - 150 g veal
- - 40 g chorizo sausage
- - 40 g frozen green peas
- - 30 g carrots
- - 30 g zucchini
- - 40 g butter
- - 50 g demi-glace sauce
- - 10 g garlic
- - salt
- - vegetable oil
- - pepper
Instructions
Step 1
Cut the veal into small pieces. Grind the sausage so that you get a thin straw.
Step 2
Use a noisette spoon to cut the balls out of the zucchini and carrots. Chop the garlic finely.
Step 3
Fry the chorizo in a skillet with vegetable oil. Add vegetables, peas. Season with salt and pepper. Add butter.
Step 4
Fry the veal in a pan with the addition of oil, salt and pepper. Transfer the vegetables and sausage to the meat pan.
Step 5
Pour in demi-glace sauce, simmer until tender. Add chopped garlic at the end of cooking. Place the veal with vegetables and chorizo on a plate.
