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Food and the wines :
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Veal Mignons à la Syrah
Ingredients :
For 6 people
1 filet mignon of Ardèche Veal of about 1kg, 1 bottle of Syrah red wine, 2 scallions, some sprigs of parsley, thyme, half a leaf or laurel, 20g of mushrooms, 20g of flour, salt, pepper.
Preparation :
 The sauce:
Reduce half a 75cl bottle of red Syrah with 2 thinly sliced scallions, some sprigs of parsley, some thyme and chopped mushrooms and the half-leaf of laurel. Pass the sauce through a fine sieve. Mix 25g of soften butter with 15g of flour until it becomes a thick pasty mixture. Add this mixture to the sauce and stir them together. Lay it aside.
The meat:
Cut it into medallions of about 80 to 90g fry them and leave for now. Immediately before serving, add another 75g of butter to the sauce and cover the medallions with it Accompaniments : a potato gratin, or a potato and apple gratin. |
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Restaurateur : |
Laurent FAUCHEUX, traiteur à St Péray
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Veal goes better with the slightly older Syrah, with more obvious tannins, one such as the Vins de Pays des Coteaux de l'Ardèche from the Orgnac region or the Côtes du Vivarais from St Montan. |
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