Veal With Bordelaise Sauce:
Sear the following:
¼ cup rendered beef fat.
25 gm butter.
2 diced shallots.
Then add the following:
300 ml veal jus.
100 ml red wine.
A few splashes soy.
A few splashes Worcester.
Sear veal on one side only with lid on.
Serve with sauce and egg yolk.
Traditional and original recipes.
Photo: www.duckduckgo.com
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