Recipe: Veal Tendrons with Pacherenc

Name: Tendrons de veau au Pacherenc
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 portions
Ingredients: 6 tendrons de veau (de 250 g environ)30 g de farine100 g de beurre1/2 litre de Pacherenc (remplacé par un Bordeaux moelleux Cadillac... ou même un Sauternes ou un loupiac)3/4 de litre de bouillon de boeuf (préparé d'avance)50 g de tomate concentrée1 feuille de laurier et un peu de thym2 tomates coupées en gros dés5 cl de jus d'orangessel poivre du moulinA rajouter à mi-cuisson :800 g de carottes épluchées et taillées en bâtons de 5 cm de long18 petits oignons épluchés200 g de champignons de Paris nettoyés et émincés puis sautés au beurre80 g de lardons fumés sautés à la poêle et égouttés.

By chef patrick ★ ★ ★ ★ ★ 5/5 (19 reviews) Meat

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

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

To add at mid-cooking:

800 g carrots peeled and cut into 5 cm long sticks
18 small peeled onions
200 g Paris mushrooms cleaned, sliced and sautéed in butter
80 g 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.

7- After 45 minutes of cooking, add all the garnishes: carrots, onions, mushrooms and lardons; continue cooking in the oven for another 45 minutes.
Presentation:
On a long, slightly deep serving platter, carefully remove the tendrons (with a large spatula for example) then line them up lengthwise, side by side, remove the thyme and bay leaf then carefully arrange the garnish around them.

Tomates Veau Carottes Pacherenc Veau mijoté