Veal grenadins

Simply good!

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You need :

• One veal grenadin per person
• 25g of butter
• 8cl of natural 10 year old balsamic
• Salt & Pepper

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1. Gently fry the grenadins in the hot butter over a low heat for about 5 minutes on each side, depending on their thickness.
2. Then deglaze the pan with the plain balsamic and reduce for 3 minutes over medium heat.
3. Serve the deglaze over the meat, and accompany with green vegetables or individual gratins dauphinois.

Tip: This recipe can also be created with honey vinegar or wild blackberry balsamic.

You don’t have the natural balsamic ? Find it in our shop