As a first step to prepare our veal fillet steak in crust, prepare the red wine reduction by boiling it over low heat with the broth, herbs and vegetables (washed and cut into chunks) for about 15 minutes. The liquid should be reduced to about half. At the end of cooking, strain it with a colander.<\/p>\n
After reducing the wine, put the crumbled bread in the broth, into a saucepan. When the crumbs have softened, cook for a few minutes, stirring.<\/p>\n
Then, add the chopped herbs and the egg yolk to the mixture, add salt, stir until everything is mixed well, and let it cool.<\/p>\n
Heat the seed oil and brown the fillet evenly in a pan made of steel.<\/p>\n
Transfer the veal fillet to a pan that you have preheated with olive oil; wet it with a few tablespoons of wine reduction, salt and pepper to taste, and cook for about 15 minutes.<\/p>\n
Sprinkle the cutting board with plenty of breadcrumbs, place the bread dough on top and pour plenty of breadcrumbs again. After this step, spread the bread mixture with your hands, forming a rectangle with a length similar to that of the fillet.<\/p>\n
Place the veal fillet, without cooking juices, in a baking tray lined with parchment paper and place the rectangle of herb bread on top. Tuck it slightly under the meat and brush the surface with olive oil. Bake in a preheated oven at 230\u00b0C for about 5 minutes. When the topping of bread is golden, remove the fillet from the oven and let it rest in the heat.<\/p>\n
Add the wine reduction to the cooking juices and let it boil slightly for a few minutes; add the cold butter into small pieces and mix vigorously with a small whisk until it is completely absorbed.
\nYour veal fillet steak in crust will be ready to serve. Decorate it with the same herbs as the bread and add the sauce separately.<\/p>\n
Reducing the wine is very important: during the cooking of the fillet, it would not have time to evaporate and to lose acidity.<\/p>\n
The crust of the fillet is prepared with softened bread and aromatic herbs, and cooking in the oven harmonizes all the flavors.<\/p>\n","protected":false},"excerpt":{"rendered":"
As a first step to prepare our veal fillet steak in crust, prepare the red wine reduction by boiling it over low heat with the broth, herbs and vegetables (washed and cut into chunks) for about 15 minutes. The liquid should be reduced to about half. At the end of cooking, strain it with a […]<\/p>\n","protected":false},"author":2,"featured_media":63,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-62","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses"],"yoast_head":"\n