Veal rib with pan, morilla sauce

Ingredients

For 4 servings

• •4 4 Veal rib(s)
• •40 g 40 g Dry morilla(s)
• •2 2 Shallots
• •1 1 clove(s) Garlic
• •40 g 40 g Butter
• •1 c. à soupe 1 tbsp. Tuna marinated with olive oil
• •15 cl 15 cl Dry white wine
• •20 cl 20 cl Cream fresh whole
• •20 cl 20 cl Calf bottom
• •2 c. à soupe 2 tablespoons Flat parsley
• •Salt
• •Black pepper

Method

1. 1.Preparation of morillas
2. 2.First, rehydrate the morels by placing them in a warm water bowl for about 30 minutes. Drain the mushrooms carefully, while keeping soaking water after filtering very finely, as it will serve to strengthen the flavor of the sauce.
3. 3.Ingredient implementation
4. 4.Peel and finely chop shallots. Peel the clove of garlic, then chop it. Sciss the parsley flat. Make sure and prepare all the ingredients necessary to make the recipe to cook in complete serenity, without forgetting anything.
5. 5.Veal rib cooking
6. 6.Salt and pepper the veal ribs on both sides. Heat half the butter in a large pan. Brown the ribs on high heat for 3 to 4 minutes on each side, until a beautiful golden crust appears. Then store them in a plate under a sheet of aluminium paper.
7. 7.Making the morilla sauce
8. 8.In the same pan, melt the remaining butter, then sauté the shallots and chopped garlic for a few minutes. Add drained morillas, then deglaze with white wine. Gradually pour filtered soaking water, veal bottom and let reduce a few minutes over medium heat to concentrate aromas.
9. 9.Sauce finish
10. 10.Add the whole cream to the sauce, gently mix and simmer for about 5 minutes over low heat. Taste, then adjust seasoning to salt and pepper. Finally, add the chopped parsley and let the sauce thicken to the desired consistency.
11. 11.Assembly and service
12. 12.Place the veal ribs in the frying pan with the hot sauce, table them generously with morilla sauce and heat them all 2 to 3 minutes over very low heat. Serve immediately, accompanied by garnishes of choice such as fresh pasta, rice or homemade purée.