How do you store truffle puree?

Storage: Store truffle puree in a sealed container in the refrigerator; it stays good for 2-3 days. Reheating: Warm the truffle puree in a pan over low heat or in the microwave. Freezing: Truffle puree can be frozen; store it in a freezer-safe container. Thaw in the refrigerator and warm gently.

How do you store veal roast?

Storage: Place leftover veal roast in a separate container in the refrigerator. Consume within 2-3 days. Reheating: Gently reheat the veal roast in the oven at low temperature to prevent drying out. Freezing: The veal roast can be frozen, but slice it before freezing. Let it thaw in the refrigerator and warm gently.

How do you store stroganoff sauce?

Storage: Store leftover stroganoff sauce in an airtight container in the refrigerator. It stays fresh for up to 2-3 days. Reheating: Warm the stroganoff sauce over low heat, stirring regularly to maintain an even texture. Freezing: If you want to freeze the sauce, do so in an airtight freezer container. It can be stored for up to 2 months. Thaw in the refrigerator and warm gently.

Veal roast with stroganoff sauce and truffle puree

Name: Veal roast with stroganoff sauce and truffle puree
Cook time: 75 min
Total time: 1 h 15 min
Yield: 4P
Ingredients: Stroganoff sauce:; 500 g Parisian mushrooms 2 large shallots 2 cloves of garlic 2 red bell peppers 0.5 tsp cayenne pepper 1 tsp paprika powder 100 ml vodka 300 ml brown stock 150 ml cream Pinch of salt 800 g truffle puree Flat parsley for garnish

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75min.

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Enjoy a juicy veal roast with stroganoff sauce and truffle puree. Perfect for a culinary feast!

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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 bell peppers 0.5 tsp cayenne pepper 1 tsp paprika powder 100 ml vodka 300 ml brown stock 150 ml cream Pinch of salt 800 g truffle puree Flat parsley for garnish

Stroganoff sauce:

Preparation method

How do you make this?

Season the roast generously with pepper and salt.

Melt a knob of butter in the pan and sear the roast all around until browned.

Place the fat cap on top and insert a meat thermometer into the roast. Bake in a preheated oven at 190°C until it reaches an internal temperature of 58°C.

Meanwhile, slice the mushrooms, shallot, garlic, and dice the bell pepper.

Sauté the mushrooms in a knob of butter until golden brown. Add garlic and shallot and sauté together.

Add the bell pepper, cayenne pepper, paprika powder, and salt. Off the heat, pour in the vodka and flambé (optional). You can also immediately add the brown stock and cream and let it reduce to the desired thickness.

Remove the meat from the oven and let the roast rest for 10 minutes wrapped in aluminum foil, then slice. Pour off the fat from the pan and add any juices from the roast to the sauce, taste and season if necessary.

Serve the roast on warmed plates with truffle puree, topped with the stroganoff sauce. Garnish with parsley.