Stéphane Reynaud

Filet Clouté d’Ail

Garlic-Studded Veal Fillet

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Veal fillet medallions 12
  • Garlic 12 cloves
  • Veal stock 150

Method

  1. Peel the garlic, cut each clove into six and remove the sprout in the middle. Make slits in each medallion using a pointed knife. Insert 6 pieces of garlic into each medallion. Chill in the fridge for 1 hour.
  2. Peel the potatoes and onions and cut them into rounds. Melt the duck fat in a large pan, add the potato and onion and brown them, stirring regularly. Chop