Veal Filet Mignon with Baume de Bouteville

Veal Filet Mignon with Baume de Bouteville

Serves 4

• 4 veal medallions, 150g each
• white wine (½ glass)
• Le Baume de Bouteville (½ glass)
• oil (1 tbsp.)
• veal stock (3 tbsp.)
• butter (60 grams)
• sea salt, freshly ground pepper
• crème fraîche (1 tbsp.)

Place the four veal medallions in a sauté pan with oil and 10g butter, preferably cook until light pink. Remove them and keep them warm while making the sauce.
Deglaze the sauté pan (after degreasing) with the Baume Bouteville and white wine, reduce by a third,
add 3 tbsp. veal stock, bring to a boil for 1 minute, then carefully remove from the heat, stirring in the remaining butter.
Season with herbs and pour the sauce over the 4 veal medallions. Potatoes and vegetables can serve as a garnish.