4
Grilled Dry aged Veal T-bone
30 - 60 minutes
Dry aged Veal T-Bone
**
oven roasted
Culinaire Saisonnier
Preparation
Place the T-Bone in the charcoal oven at 150°C (302°F) and cook to a core of 56°C (133°F).
Peel the Jerusalem artichoke and blanch in salted water. Clean and halve the shallots. Brush the potatoes, cut into quarters lengthwise and cook in salted water.
Mix the vegetables with olive oil, salt and pepper and cook for 30 minutes in the charcoal oven at 150°C (302°F). Let the T-Bone rest and season with fleur de sel and black pepper. Slice the T-Bone into a loin and fillet piece.
Arrange the vegetables and the two T-Bone parts on a plate and add the sauce.
Ingredients:
- 600 g Dry aged Veal T-Bone
- salt
- pepper
- Jerusalem artichoke
- shallots
- vine tomatoes
- Ratte potatoes
- vadouvan gravy
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