Stéphane Reynaud

Mignon au Blanc de Poireaux

Veal Eye Fillet with Creamed Leeks

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Veal eye fillet 800 g
  • Leeks 3
  • Pouring cream 300

Method

  1. Trim the eye fillet to remove any veins.
  2. Slice the leeks and wash them well.
  3. Soften the leeks in olive oil, add the fennel seeds, veal stock and cream, allow the mixture to stew for 15 minutes and season.
  4. Brown the veal fillet on all sides in the oven for 15 minutes at 180°C (the fillet must remain pink).
  5. Deglaze the oven dish with