Ingredients
- 500gveal escalope
- 2Cloves of garlic
- 2
cumin - 1kgcarrots
- 1Citron
- 2teaspoons of mustard
- 3teaspoons of Cognac
Preparation tips
Mix the mustard, cream, pepper, cognac (or other), lemon juice, 2 tbsp of olive oil (based on 4 people), salt and pepper in a small salad bowl. Cut the veal into 2 to 3 cm pieces and marinate it in this sauce for 15 to 20 minutes.
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Meanwhile, peel the carrots and cut them into slices. Brown them in a drizzle of olive oil, add a little water, salt and cumin. Cover and cook for 15 to 20 minutes. Add water if necessary during cooking so that the carrots do not stick and remain tender. Brown the marinated veal in a very hot pan for 3 minutes on each side, or more depending on the thickness. Pour the rest of the marinade over the meat and serve hot with the carrots!