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6
Medium
15 hr
Published 2009
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