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Grenadin of Veal “Sambre & Meuse”


Preparation time: 20 minutes
Cooking time: 5 minutes

Ingredients - serves 2


  • 2 veal tournedos (fillet) steaks
  • 2 tsp butter
  • Flesh of 2 large tomatoes
  • 2 shallots
  • Bunch fresh tarragon
  • 200ml dry white wine
  • 200ml single cream
  • Salt & ground white pepper




Ask your butcher for 2 veal tournedos (fillet) steaks weighing about 150g each. Melt 1tsp butter in a frying pan over a high heat and fry the veal until it is browned. Turn the heat down to a minimum and let the veal cook for 12 minutes, turning it over from time to time, then turn off the heat and let the meat rest.

While the meat is cooking, peel and de-seed the tomatoes and chop their flesh finely. Chop the shallot and tarragon finely. Heat the other 1tsp of butter in a frying pan and add the shallots. Fry them gently without colouring them, then add the tomatoes and turn up the heat a little. Season to taste, then add the white wine and tarragon and cook for 3-4 minutes until reduced a little. Finally, add the cream and simmer while the meat is resting.

Serve the meat on a plate, surrounded by the sauce and accompanied by fried potatoes dressed with chopped parsley.


Eric Boschman’s suggested drink accompaniment: “Blanche de Namur” beer.