Veal mignon with pain d’épices en croute with mango and ginger
For fine dining lovers, make this festive veal en croute with mango and pain d’épices for a savoury sweet dish.
1. Preheat the oven at 220°C (th. 7/8). Blend the pain d’épices to obtain bread crumbs. Place the veal fillet on a cutting board. Flour it and roll in beaten eggs and cover evenly in the bread crumbs. Place it on a nonstick baking sheet and bake for 20 to 25 minutes: half through the cooking, cover with aluminium foil.
2. Peel the mangoes, cut them into cubes. Grate the ginger and brown the mangoes in a nonstick pan with oil. Add the ginger, salt and pepper. Deglaze with the Gerwurztraminer wine.
3. Remove the meat from the oven, leave to cool for a few minutes. Cut them into thick slices. Add salt and freshly ground pepper to taste and serve with the mango and wine sauce.
Photo credit : Sucré Salé
