4
Veal tartare with poached egg and smooth cream gravy
0 - 30 minutes
veal silverside
*
prepare fresh
Culinaire Saisonnier
Preparation
Cut the veal into fine strips, chop the shallot very finely and add to the tartare. Prepare the tartar with the egg yolk, olive oil, salt and pepper and fill a skewer with it.
For the gravy, bring the veal stock, mushroom juice and cream to the boil. Mix with the knobs of butter and season to taste.
Garnish the tartare with the garnishes and spoon the foamy gravy around it.
For the tartare:
- veal silverside
- shallots
- olive oil
- pepper
- salt
- egg yolk
For the cream gravy:
- 3 dl veal stock
- 1 dl mushroom juice
- 1.5 dl cream
- 30 g butter
- pepper
- salt
For the garnish:
- poached egg
- rice paper crisp
- roasted pearl onions
- cucumber sticks
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