Veal ribs with cream and mushrooms by Laurent Mariotte
- Total time
- 45 min
- servings
- 4 servings
- Dish type
- Other
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Prep
20 min
Cook
25 min
Total time
45 min
Ingredients
Ingredients
- 1 1 onions
- 500 g 500 g of Paris mushrooms
- 50 g 50 g butter
- 1 c. à soupe 1 tablespoons of sunflower oil
- 25 cl 25 cl of whole fresh cream
- 4 tranche 4 thick slices of veal rib
- 10 cl 10 cl dry white wine
- 2 2 stems of curly parsley
- salt
- pepper
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Method
- 1
Preheat the oven to 100 °C (th. 3-4).
- 2
Melt 30 g of butter with oil in a cast-iron coffee pot and cook veal ribs 5 minutes per face. Salt and pepper. Reserve them on an oven plate.
- 3
Clean the mushrooms and cut them into strips. Swallow them 10 minutes in the cast iron coffee pot with 20 grams of butter.
- 4
Meanwhile, peel and thinly slice the onion. Add the onions, let cook for 2 minutes. Deglaze with white wine and let it reduce. Season with salt, pepper, add the cream and mix.
- 5
Drew the veal ribs with mushrooms sauce and sprinkled with parsley in the bass sauce.
Source : marmiton
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