SPICE-CRUSTED VEAL ONGLET WITH HORSERADISH SAUCE
Portions : 4 - Preparation time : 5 minutes - Cooking time : 10 minutes
Ingredients
- 4 Québec veal tabs
- 5 ml (1 teaspoon) peppercorns
- 3 ml (1/2 teaspoon) dill seeds
- 5 ml (1 tsp.) coriander seeds
- 5 ml (1 tsp.) mustard seeds
- 5 ml (1 tsp.) salt
- 5 ml (1 tsp.) garlic powder
- 5 ml (1 tsp.) onion powder
- 1 pinch cayenne pepper, ground
- 45 ml (3 tbsp.) Mycryo cocoa butter
- 125 ml (1/2 cup) veal stock
- 1 shallot, finely chopped
- 30 ml (2 tbsp.) horseradish purée
- 60 ml (4 tbsp.) whisky
- 60 ml (4 tbsp.) 35% cream
Preparation
- Preheat oven, rack in center, to 200° C (400° F).
- Using a mortar and pestle or a spice grinder, grind the pepper, dill, coriander and mustard to a powder.
- In a bowl, mix the powder, salt, garlic powder, onion powder, chili powder and Mycryo cocoa butter.
- Coat the veal tabs with the mixture.
- In a very hot frying pan or on a grill, sear the meat for about 2 minutes on each side. Continue cooking in the oven for 6 to 10 minutes, depending on desired doneness.
- Meanwhile, in a saucepan over medium heat, heat the veal stock, shallot and horseradish and reduce by half. Add the whisky and cream and cook for a further 2 minutes, until the sauce is heated through. Check the seasoning.
- Serve the meat with the horseradish sauce and home fries.
