Veal onglet is an underrated cut you'll find at any good butcher. Here it sears 2 minutes per side, then finishes in cream with grey chanterelles for 5 minutes. Serve over a nest of Chinese noodles in white wine and shallot sauce. Fifteen minutes prep.

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Ingredients for 4 servings

servings
  1. 2 veal onglets of approximately 7 oz (200 g) each, prepared and trimmed
  2. 5.25 oz (150 g) of grey chanterelles, sorted (watch out for pine needles and leaves)
  3. 1.1 cups (25 cl) of liquid cream 30%
  4. 3.5 oz (100 g) of dried Chinese noodles
  5. 1 peeled carrot, cut into small brunoise
  6. 1.7 fl oz (5 cl) of sweet white wine
  7. 1 shallot, minced
  8. one Kub stock cube (or real beef stock if you have it)
  9. soy sauce
  10. 1.1 oz (30 g) of butter
  11. fine salt and freshly ground pepper