Fillet of veal with butter and sage, seasonal vegetables, Amarone della Valpolicella DOCG reduction.
Ingredients
Ingredients for 4 people
4 veal fillets
50 g flour
Fresh sage leaves
Salt and ground black pepper
Veneto PDO olive oil
Butter
1 glass of Amarone della Valpolicella DOCG wine
Salt and ground black pepper, to taste
Instructions
Category
Second courese
Preparation time
40 mins
Process
Roll the veal fillets in flour, securing them with a twist of kitchen string. Now heat a non-stick casserole dish, pour in three tablespoons of Veneto DOP oil, the butter and brown the meat on a high flame together with a handful of sage leaves.
Meanwhile, prepare the seasonal vegetables. Chop the carrots, pumpkin and broccoli and sauté until tender but still crunchy. Season with salt and pepper to taste.
When the fillets are well sealed on all sides, put them for a moment to rest on a plate covered with a lid so that they do not lose their temperature.
Add the glass of Amarone to the pan with the cooking juices and let it evaporate over a high flame. When the sauce has reduced, the dish is ready. Pour the Amarone sauce over the fillets and serve with the seasonal vegetables.