Fillet of veal in champagne sauce - Kalvfilé med champagnesås

FILLET OF VEAL IN CHAMPAGNE SAUCE
Kalvfilé med champagnesås

How about pink fillet of veal with a delectable champagne sauce? A luxurious festive dish to serve on special occasions.

4 servings

1 1/3 lbs fillet of veal

salt, pepper
2 tablespoons butter or margarine
¾ cup water
3½ to 4 oz blue grapes
1 herb bouillon cube (or meat bouillon)
¾ cup whipping cream
¾ cup medium dry champagne or sparkling wine
1½ tablespoons mustard
2 tablespoons butter or margarine
2 tablespoons flour

Rub the meat with salt and pepper. Melt the fat in a frying pan and brown the fillet on all sides. Pour on ¼ cup of the water, put on a lid and let the meat fry for 10 to 15 minutes.

Split the grapes and remove all the pips. Split them again if necessary. Take up the meat and keep warm. Whisk out the pan with remaining water and crumble the bouillon cube. Blend in the cream, good 1/3 cup champagne and the mustard and boil the sauce for 3 to 5 minutes.

Mix fat and flour and beat this thickening into the sauce. Boil for a few minutes so that it thickens. Flavour to taste with salt and pepper. Add the grapes and beat in remaining champagne just before serving.

Slice the meat and serve the sauce separately. A good thing with this are oven-baked mashed potatoes (like pommes duchesse) and boiled asparagus.

Enjoy!

Bella