Veal Fillet in Port Wine Sauce

Ingredients

• 800 g veal fillet
• Salt
• freshly ground pepper
• 2 tbsp butter
• 100 ml white port wine
• 200 ml veal stock
• 150 g heavy cream
• 1 light sauce binder
• zest of 2 limes
• 1 tbsp lime juice

Instructions

1. 1.

   Preheat the oven (electric stove: 180°C, gas stove: level 2-3). Season the fillet with salt and pepper and brown it in hot butter for 4 minutes.

2. 2.

   Wrap in aluminum foil and bake on the lower rack for 15–17 minutes until cooked through.

3. 3.

   Remove the fillet from the foil, pour the pan juices into a saucepan, add port wine, stock, and cream, bring to a boil, then reduce by half.

4. 4.

   Thicken with sauce binder. Finely slice lime zest, add it with lime juice to the sauce, season with salt and pepper.