Description Undoubtedly the best piece of veal to roast. The quasi comes from the back of the calf and corresponds to the rump steak in beef. Here you have a piece of great finesse, tender and delicate prepared by butcher Arnaud Daval with calves from Pascal Babel's farm in Girmont-Val-d'Ajol, in the Vosges massif. Before cooking it at 180° C maximum in the oven, for 15 to 25 minutes for 500g, quickly sear it over high heat on all sides in very hot fat: the caramelized juices will maintain maximum juice in the oven. 'interior. Prefer cooking a finishing or medium rosé to preserve its tenderness. Carrots, shallots, white wine and butter will be useful accomplices in the casserole. See you with pleasure.
Cooking Saucepan or casserole dish.
Cut 1 piece in 500g. 1 piece in 1000g.
Ingredients Veal (almost).
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.