Veal grenadins
Simply good!
You need :
- One veal grenadin per person
- 25g of butter
- 8cl of natural 10 year old balsamic
- Salt & Pepper
- Gently fry the grenadins in the hot butter over a low heat for about 5 minutes on each side, depending on their thickness.
- Then deglaze the pan with the plain balsamic and reduce for 3 minutes over medium heat.
- Serve the deglaze over the meat, and accompany with green vegetables or individual gratins dauphinois.
Tip: This recipe can also be created with honey vinegar or wild blackberry balsamic.
