Kidney Beef Minutesteaks

Ingredients

• 3 apricots
• 240 g small veal loin steaks (6 small veal loin steaks)
• 2 shallots
• 1 EL oil
• Salt
• Pepper
• 100 ml white wine (or grape juice)
• 125 ml classic vegetable broth
• 150 ml soy cream
• 2 EL coarse mustard
• 1 EL sharp mustard
• 0.5 bunch Chives

Instructions

1. 1.

   Wash apricots, halve and remove pits.

2. 2.

   Place veal steaks under a bit of plastic wrap or in a freezer bag and lightly flatten with a meat mallet (flatten).

3. 3.

   Peel shallots and finely dice them.

4. 4.

   Heat a non-stick pan and quickly sear the apricots on their cut side without oil. Remove.

5. 5.

   Wipe the pan with kitchen paper and heat the oil in it. Sear minute steaks in hot oil for 30 seconds each side. Remove and season with salt and pepper.

6. 6.

   Add shallot cubes to the pan and sauté for 1 minute. Stir in white wine and let reduce completely.

7. 7.

   Pour broth and soy cream into the pan.

8. 8.

   Bring to a boil, add apricots, and simmer until creamy for 3-4 minutes.

9. 9.

   Stir in mustard. Season with salt and pepper.

10. 10.

    Warm the minute steaks in the sauce. Wash chives, dry shake, cut into fine ribbons and sprinkle over the meat. Serve immediately. Pair with natural rice or potato flakes.