Recipe: Veal Tendrons with Pacherenc

Name: Veal Tendrons with Pacherenc
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Ingredients: 6 veal tendrons (approximately 250 g (8.75 oz) each); 30 g (1.1 oz) flour; 100 g (3.5 oz) butter; 1/2 liter (2.1 qt) of Pacherenc (can be replaced with a sweet Bordeaux Cadillac... or even a Sauternes or loupiac); 3/4 liter (4.25 qt) beef broth (prepared in advance); 50 g (1.75 oz) tomato paste; 1 bay leaf and some thyme; 2 tomatoes cut into large dice; 5 cl (1.7 fl oz) orange juice; salt and freshly ground pepper; To add at mid-cooking:800 g (28 oz) carrots peeled and cut into 5 cm long sticks; 18 small peeled onions; 200 g (7 oz) Paris mushrooms cleaned, sliced and sautéed in butter; 80 g (2.8 oz) smoked lardons sautéed in a pan and drained.

By chef patrick Asfaux 5/5 (19 reviews) · 🍳 9 made it

Prep 30 min

Cook 90 min

Total 2h

Servings 6 serv.

Veal tendrons with Pacherenc and melting carrots prepared the way aunt Gaëlle used to make them

Ingredients for 6 servings

Adjust for

servings

6 veal tendrons (approximately 250 g (8.75 oz) each)
30 g (1.1 oz) flour
100 g (3.5 oz) butter
1/2 liter (2.1 qt) of Pacherenc (can be replaced with a sweet Bordeaux Cadillac... or even a Sauternes or loupiac)
3/4 liter (4.25 qt) beef broth (prepared in advance)
50 g (1.75 oz) tomato paste
1 bay leaf and some thyme
2 tomatoes cut into large dice
5 cl (1.7 fl oz) orange juice
salt and freshly ground pepper

To add at mid-cooking:

800 g (28 oz) carrots peeled and cut into 5 cm long sticks
18 small peeled onions
200 g (7 oz) Paris mushrooms cleaned, sliced and sautéed in butter
80 g (2.8 oz) smoked lardons sautéed in a pan and drained.

Step-by-step directions

1 Salt and pepper your tendrons then coat them in flour, removing the excess (by tapping them).

2 Place a large casserole dish that can go in the oven on the heat, add butter and a little oil. Once the mixture has taken on a nice color, place your tendrons and let them brown 5 minutes on each side.

3 Preheat your oven to 190° (th 6)

4 Remove your tendrons onto a serving plate and place your casserole back on the heat without burning. Add the tomatoes then the tomato paste, salt, pepper, let cook 5 minutes then add the thyme and bay leaf, orange juice and Pacherenc. Reduce slightly, and finally pour in the broth, taste at boiling point then return your tendrons and the released liquid and put everything covered in the oven.

5 Pour the carrots and onions into a casserole with cold water, a little salt and a knob of butter. Bring to a boil, cook them (blanch) for 3 minutes and drain.

6 Prepare your mushrooms and lardons.