Liquefy the butter. Sauté the shallots in it until light yellow. Add the mushrooms, diced peppers and cucumber and sauté on high heat for two minutes. Sprinkle the paprika on top and mix well. Add the red wine and the veal stock. Add the tomato puree. Bring everything to a boil and reduce by half.
Mix some of the hot sauce liquid with the fresh cream, add it to the sauce and season it with salt and cayenne pepper.
Preheat the oven to 70 degrees and heat a plate.
Cut the meat into thumb-thick strips. Season with salt and pepper. Fry in 200 to 300g portions in the very hot clarified butter for one to one and a half minutes. Immediately transfer to the preheated plate and draw in the heated stove at 70 degrees for about forty-five min.
Extinguish the gravy with the red wine. Pour the jus through a fine sieve to the sauce.
Immediately before serving, bring the sauce to a boil one more time. Remove from the heat. Add the meat, mix thoroughly and serve on the spot in a heated baking dish.
Tip:
The sauce can be prepared a few hours in advance or the night before.
Method of preparation also suitable for…
* Fillet of veal strips: cut veal into thick strips as described above, sear: two min, reheat: Sixty min at 75 °C .
Our tip: Use your favorite red wine for cooking!
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