This is a classic European Paleo dish and you’ll find variations of it throughout France, Germany, Switzerland, Italy and more. It’s normally served with chips but here we’ve chosen to have butter fried cauliflower as an accompaniment (finished off in the oven to make it that little bit crispier). But frankly, you can use whichever veggie you like.
• 2 Shallots (or white onions)
• 300g Small Button Mushroom
• 70g Smoked Streaky Bacon
• 250ml Fresh Thick Cream
• 300g Butter
• 500g Veal steaks
For the sauce
Melt 200g of butter over high heat and add in salt and pepper
Add in the shallots andcook until they are transparent-about 3 minutes
Add in the bacon and cook 2- 3 minutes more – until it starts to brown slightly
Add in the mushrooms and cook for a further 3-4 minutes – until they start to brown.
Transfer everything from the pan to a bowl and keep warm.
Add the rest of the butter to the pan, add salt and pepper and heat over a high heat until the butter browns.
Add in the veal and cook for about 2-3 minutes on each side
With the pan off the heat, pour back the mushroom, shallots and bacon back into the pan
Then add in the cream
Return to the heat and mix the cream thoroughly with the other ingredients.
Bring the mixture to a low boil until the mixture thickens – stirring all the
time (3 – 4 Minutes)
Add more cream if needed (If the sauce is too thick or you just want more).The sauce should be nice and thick with no blobs of oil.
Arrange the veal on plates and pour over a few generous servings of sauce
and add your vegetable.
Serves 2 (as a main meal) or
4 people (as a course)
Nutritional Value per serving