Recipe: Veal Onglet in Grey Chanterelle Cream

1 In a sauté pan, add your butter and when it turns brown (noisette), place your 2 onglets, salt and pepper, cook 2 minutes on each side then add the minced shallot, carrot dice, cream and sweet wine, season again slightly and cook for two minutes then transfer your meat to a small plate which you will cover.

2 Then in this cream, add your chanterelles, cook gently for five minutes covered then stop and let rest.

3 Meanwhile, bring 1 liter (1.1 qt) of stock (cube or other) to boil then add your noodles as soon as it boils, stop the cooking while keeping it covered.

4 Then, put your onglets and the released juices back into the chanterelle cream and bring to a boil.

5 Lift the lid from your noodles, drain them quickly while adding a few drops of soy sauce.
Plate on beautiful hot dishes a nice bundle of noodles in the center, the sliced onglets around napped with the chanterelle cream.