Clean the veal cheek, fry with rosemary, thyme and garlic and deglaze with red wine, balsamic vinegar and pomegranate syrup. Remove from the pan and cook for 2 hours in a 160°C (320°C) oven.
For the butter sauce, mix all of the ingredients, except the butter, in the Thermomix and add the butter a little bit at a time. Fill a Kidde (whipping siphon) and aerate with 2 chargers. Cut the Belgian endive in half lengthwise and fry in butter with salt and a little sugar. Toast the pistachio nuts and chop them into small pieces.
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