CookEat Recipe
Veal en Thon
A flattened round of veal larded with oil-packed anchovies, sautéed and served with its boiled wine-and-vinegar marinade.
Method
Steps
Step 1
Start with one three-pound round cut sawn from a tender white veal leg before its central bone is removed. Have the bone removed, make a few incisions around the skin and neatly flatten the same piece with a cleaver. Keep raw-meat utensils separate from clean utensils.
Step 2
Drain six intact whole Connétable anchovies packed in olive oil and cut each lengthwise, handling the split bodies gently. Use a larding needle to insert them into the upper side of the veal. Rub the underside with the teaspoon of Geo Watkins Anchovy Sauce.
Step 3
Season all around with the teaspoon of salt and half teaspoon of ground black pepper. Put the veal in a food-safe non-reactive basin, pour over the half gill of wine vinegar and half gill of claret, cover and leave to infuse in the refrigerator at 4°C or below for three hours.
Step 4
Lift out the veal, reserving the actual marinade in the refrigerator. Wipe the veal with clean kitchen paper and lightly dust it all over with flour.
Step 5
Heat the two tablespoons of olive oil in a wide sauté pan over a moderate heat. Add the whole flattened veal piece and cook gently for about 12 minutes on each side, adjusting the heat to avoid scorching. Continue as needed until the thickest meat and larded areas reach at least 71°C. The cooking time is a guide.
Step 6
Move the veal to a hot serving dish. Pour off and discard the free cooking oil from the pan. Pour in the reserved marinade, bring it to a full rolling boil and boil for about three minutes while stirring, checking that it reaches at least 74°C. Let the veal rest for at least three minutes while finishing this sauce.
Step 7
Pour the hot boiled marinade over the veal and serve promptly. Carve portions from the same cooked piece for serving.
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