|400 g||veal fillet|
|2 tbsp||clarified butter|
|100 ml||white wine|
|125 ml||heavy cream|
|100 ml||beef stock|
|spaetzle for serving|
Beaujolais Fleurie, 2009
A full-bodied wine, with a good level of acidity that works perfectly with this creamy ragout. Though rich with aromas of red berries, this wine has an elegant, silky refinement that complements the white meat.
Finely dice shallots, halve and slice mushrooms, chop parsley, and cut veal into thin slices.
In a large frying pan, melt clarified butter over high heat, then add veal to the pan. Sear until browned, remove from pan, and set aside.
Add shallots and mushrooms to the pan, turn down heat to medium, and sauté for approx 5 min. Meanwhile, mix white wine, heavy cream, beef stock, and starch, and add to the pan. Stir until thickened slightly and heated through. Add meat back into pan and let simmer for approx. 2 min.