Caramelised veal with coconut milk
Découvrez notre recette de veau caramélisé au lait de coco. Ce plat gourmand plaira à toute la famille.
1. Cut the 700 g veal fillet mignon into 8 medallions about 3-4 cm in thickness. Wrap each medallion in 1 slice of bacon and tie with kitchen string. Season with salt and pepper.
2. Peel and chop 2 shallots and 1 garlic clove. Chop 30 g of salted peanuts and 1 small red pepper.
3. Sear the medallions in a pan with 3 tablespoons of olive oil for about 5 to 6 minutes on each side. Drizzle with 1 tablespoon of honey and caramelise for 1 minute on each side. Set aside on a plate on an aluminium foil.
4. Degrease the pan and soften the shallots for 3 minutes on moderate heat. Add the red pepper, the garlic, the peanuts, 1 tablespoon of honey and salt. Leave to caramelise a little, then pour 15 cl of coconut milk and 3 tablespoons of cream. Leave to reduce for a few minutes over low heat while whisking.
5. Remove the strings and serve with the sauce and a side of rice.
Photo credit : Sucré Salé
