This is the most prime cut from our milk fed English Veal range, best enjoyed with my recipe for this classic French Béarnaise sauce. - Farmison & Co
Add a few peppercorns, a bay leaf and 3 or 4 tarragon stalks (reserve the leaves for later) Add the white wine vinegar Place in a saucepan and reduce to 3
Ingredients
- 4 x 120g Farmison & Co Veal Cutlets
- Sea salt to taste
- 50g unsalted butter
- 2 shallots
- 6 peppercorns
- Bay leaf
- Small Bunch tarragon leaves only
- 75ml white wine vinegar
- 125g unsalted butter
- 2 egg yolks
- 1 lemon
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