Leeks

Porto and leeks veal heart sauté

Name: Porto and leeks veal heart sauté
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Plats principaux
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

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Author: Les Cultures de chez nous

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Preparation 15

Baking 20

Portions 4

Freezing No

Ingredients Preparation

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.