Veal roulade with tagliatelle and béarnaise sauce

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal breast

Difficulty: *

Cooking methods: frying braising

Calories (kCal): 1150

Preparation

Remove the veal breast from the fridge at least 30 minutes before cooking to allow it to reach room temperature. Cut into 4 slices. You can also ask the butcher to cut the meat for you.

Heat the olive oil in a pan and fry the onion and garlic, stirring until translucent. Add the spinach, season lightly with salt and pepper. Put the lid on and leave the spinach to wilt on a low heat. Then transfer to a bowl and leave to cool.

Pound the veal slices as thinly as possible on a work surface. Then spread 1 teaspoon of mustard on top and season with pepper. Distribute the spinach on top and top with the bresaola and sage leaves. Roll up the meat slices tightly and secure with kitchen twine. Dust them lightly with flour and fry in a roasting pan in hot clarified butter until golden brown on all sides. Pour in the veal stock, put the lid on and braise the rolls for around 1 hour on a low heat until very tender. Meanwhile, baste occasionally with stock. Remove the kitchen twine before serving.

For the béarnaise sauce, bring the shallot, peppercorns, white wine and dried tarragon to the boil and reduce by half. Strain the gravy through a sieve.

Cook the tagliatelle in plenty of boiling salted water according to the instructions on the packet until al dente and drain.

Meanwhile, beat the egg yolks and gravy au bain-marie at 80°C (176°F) until frothy. The mixture must not get too hot, otherwise the yolks will coagulate. Pour in the melted butter in a thin stream while beating constantly. Finally, stir in the tarragon and season the béarnaise sauce with salt and pepper.

To serve, divide the tagliatelle among the plates, slice a veal roll to top each plate and enjoy with béarnaise sauce.

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