How do you keep truffle puree?

Save: save truffle puree in a sealed container in the fridge; It stays good for 2-3 days. Warm up: Heat the truffle puree in a pan over low heat or in the microwave. Freezing: truffle puree can be frozen; Keep it in a freezer -proof package. Defrost in the fridge and heat at low temperature.

How do you keep calf roast?

Store: Place leftovers of calf roast in a separate container in the fridge. Consume within 2-3 days. Warm up: carefully warm up the veal in the veal in the oven at low temperature to prevent dehydration. Freezing: The government's veal can be frozen, but cut it into slices before you freeze it. Let the thaw in the fridge and warm up carefully.

How do you store stroganoff sauce?

Save: Store remaining stroganoff sauce in an airtight container in the fridge. Het blijft maximaal 2-3 dagen vers. Warm up: Heat the stroganoff sauce over low heat, stir regularly to maintain an even texture. Freezing: If you want to freeze the sauce, do this in an airtight frozen container. It can be stored for up to 2 months. Let it thaw in the fridge and warm up gently.

Balphs of veal with stroganoff sauce and truffle puree

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75min.

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Next Level

Enjoy a juicy calf roast with stroganoff sauce and truffle puree. Perfect for a culinary party!

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Ingredients

What do you need?

Quantity: 4P

Stroganoff sauce:

500 g Parisian mushrooms 2 large shallots 2 cloves of garlic 2 red pointed peppers ½ kl cayenne pepper 1 kl paprika powder 100 ml vodka 300 ml brown fond 150 ml cream pinch of salt 800 g truffle puree flat parsley to finish

Stroganoff sauce:

Preparation method

How do you make this?

Season the roast generously with salt and pepper.

Melt a lump of butter in the pan and brown the roast all around.

Place the fat steak on top and place a core thermometer in the roast. Bake in a preheated oven at 190 ° C until it reaches a core temperature of 58 ° C.

Meanwhile, cut the mushrooms, the shallot, the garlic into fine slices and the bell pepper.

Stew the mushrooms in a knob of butter until golden brown. Add garlic and shallot and fry.

Add the pepper, cayenne pepper, paprika and salt. Add the vodka from the fire and flambeer (optional). You can also immediately add the brown stock and cream and reduce it to the desired thickness.

Remove the meat from the oven and let the roast rest for 10 minutes wrapped in silver paper, cut into slices. Pour the fat from the pan and add any gravy of the roast to the sauce, test and season if necessary.

Serve the roast on heated plates with truffle puree, topped with the stroganoff sauce. Finish with parsley.

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