Porto and leeks veal heart sauté recipe 4602 9f0e202b-6109-4ca2-8b57-d00b61082767 Crazy Leeks Crazy Leeks 8/21/2019 10:35:42 a.m. 0 0 35 4 Plats principaux Comfort food Meat, fish and seafood Leeks
Porto and leeks veal heart sauté

Porto and leeks veal heart sauté

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15
20
4
No
Ingredients
  • 450 gr of Charlevoix veal heart
  • 250 ml (1 cup) of Charlevoix veal stock
  • 125 ml (1/2 cup) of Porto
  • 1/8 package of 250 g (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
Preparation
Side-by-side mode
  • 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.

Porto and leeks veal heart sauté

Ingredients
  • 450 gr of Charlevoix veal heart
  • 250 ml (1 cup) of Charlevoix veal stock
  • 125 ml (1/2 cup) of Porto
  • 1/8 package of 250 g (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
Preparation
Side-by-side mode
  • 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.

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