Rôti de veau au caramel

• 1.25 kg (2 lb 2 oz) veal fillet
• 200

The day before, put the sauternes, licorice root and brown sugar in a saucepan and bring to the boil. Remove and set aside to cool, then place in the refrigerator and allow to infuse overnight.

The next day, heat the butter in a flameproof casserole dish. Add the veal fillet and brown over high heat. Cover and cook over low heat for 1 hour 30 minutes, basting regularly with a little wat