Porto and leeks veal heart sauté

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


  • 450 gr of Charlevoix veal heart
  • 250 ml (1 cup) of Charlevoix veal stock
  • 125 ml (1/2 cup) of Porto
  • 1/6 package of 250 gr (1/2 cup) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of chopped garlic
  • 3 to 4 fresh parsley branches
  • 2 to 3 squares of butter
LeeksFind our bag in yourlocal grocery store

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  • Clean veal heart with warm water and vinegar. Remove veins, arteries and blood (or ask to your local butcher).
  • Roast at high heat veal heart sliced into strips with sliced leeks. Then deglaze with Porto and add veal stock, garlic and parsley.
  • Remove heart strips and set in a service plate. Continue and reduce the sauce until desired consistency then remove from heat.
  • Mix butter chunks with a whisk and pour over heart strips.

Chef's notes