Veal ribs with cream and mushrooms by Laurent Mariotte

Ingredients

For 4 servings

• •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

Method

1. 1.Preheat the oven to 100 °C (th. 3-4).
2. 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. 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. 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. 5.Drew the veal ribs with mushrooms sauce and sprinkled with parsley in the bass sauce.