Veal and beetroot broth

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 600 g veal fillet
  • 3 beetroot, with their tops
  • 1 bunch of


Thinly slice the veal fillet.

Peel the beetroot, keeping their tops, and cut them in half.

Scrape the carrots and cut the radishes in two, keeping their tops. Clean the mushrooms and cut them into quarters.

Sauté the veal fillet in butter in a flameproof casserole dish, then remove.

Bring the stock to the boil in the casserole dish, add all the vegetables except