Sautéed Veal Heart with Port and Leeks

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 20
Portions 4
Freezing No


  • 454 gr (1 pound) Charlevoix veal hearts
  • 250 ml (1 cup) Charlevoix veal Gravy
  • 125 ml (1/2 cup) Porto
  • 125 ml (1/2 cup) sliced leeks Les Cultures de chez nous
  • 30 ml (2 tbsp.) minced garlic
  • 3-4 fresh parsley sticks
  • 2-3 sweet butter squares
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Wash the heart with lukewarm water and a bit of vinegar. Remove veins, arteries, and the blood, or ask to your butcher.
  • Sear the heart cut in strips over high heat with leeks. Then, deglaze with Porto and add the veal gravy, garlic and parsley.
  • Remove heart strips and keep aside in a serving dish. Continue reducing the sauce until desired consistency and remove from the heat.
  • Mix butter squares with a wire whisker and pour over heart strips.

Chef's notes