Veal Tenders with a Black Truffle and Wine Reduction Sauce - Tendrons de veau du Rabassier – Tuber brumale
This dish of tender veal is slow-simmered with shallots, truffles, and white wine, and infused with thyme and bay leaf for rich depth of flavour. Serve it with mashed potatoes and vegetables for a refined and comforting meal.
Ingredients
- 6 large veal tenders or 8 smaller ones
- 3 shallot(s)
- thyme to taste
- 1 medium bay leaf to taste
- 375 mL dry white wine warmed
- 3 black truffles grated
Instructions
- Brown the meat on all sides in a heavy-bottomed casserole dish or Dutch oven.
- Add the shallots and grated truffles and sauté for a few minutes.
- Add the warmed white wine, thyme, and bay leaf.
- Simmer over very low heat for 2 hours.
- Serve hot with mashed potatoes in olive oil and vegetables.
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