Skip to product information
1 of 1

Veal fricandeau

Veal fricandeau

Veal fricandeau is a lean, tender piece of meat that is cut from the topside of the calf. It is light in colour, fine in structure and has a subtle, elegant flavour. Due to its lean character and soft fibres, this piece is particularly suitable for roasting and then cutting thinly into slices. Veal fricandeau is eaten both hot and cold and is popular in festive dishes, buffets or luxury sandwiches.

Ingrediënten

100% Veal

Allergenen

Bereiding

1. Seasoning and searing
Let the meat come to room temperature. Season generously with salt, pepper, garlic powder, thyme or rosemary. Heat butter or oil in a frying pan and sear the meat on all sides until golden brown for a tasty crust. If desired, add chopped shallot, a sprig of rosemary and a dash of white wine or veal stock to the pan.

2. Yarn
Place the meat in a preheated oven at 140 °C and cook until a core temperature of 58 °C is reached for a nice pink finish. Depending on the size, this will take about 45 to 60 minutes. Baste occasionally with the roasting juices for extra tenderness. After cooking, let the meat rest for 10 minutes under aluminum foil before cutting.

3. Serving
Cut into thin slices. Serve warm with its own gravy, potato croquettes or soft vegetables such as green beans or parsnip puree. Cold, veal fricandeau is delicious on a sandwich or buffet, for example with truffle mayonnaise or remoulade sauce, rocket and capers.

Weight
Regular price €22,25
Regular price Sale price €22,25
Sale Sold out
Taxes included. Shipping calculated at checkout.

View full details