Veal Tendrons in Cream and Tarragon Sauce

Name: Veal Tendrons in Cream and Tarragon Sauce
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: french
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon unsalted butter; 1 veal breast (3 1/2 to 4 pounds), cut into ribs, with each rib cut in half crosswise. (There should be about 8 pieces.); 2 onions (about 8 ounces), peeled and coarsely chopped; 1 tablespoon flour; 1 1/4 cups water; 4 cloves garlic, peeled, crushed and coarsely chopped (about 1 tablespoon); 2 bay leaves and 5 to 6 sprigs of thyme tied together to make an herb bouquet or, if fresh thyme is not available, 1/2 teaspoon dry thyme; 1 teaspoon salt; 1/2 cup heavy cream; 1 tablespoon chopped fresh tarragon, or 1/2 teaspoon dried; 1/4 teaspoon freshly ground black pepper

By Jacques Pepin

Updated Oct. 12, 2023

Total Time: 1 hour 45 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

Featured in: THE PURPOSEFUL COOK; Veal That Is Rich But Not Expensive

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Ingredients

Yield:6 servings

1tablespoon vegetable oil
1tablespoon unsalted butter
1veal breast (3½ to 4 pounds), cut into ribs, with each rib cut in half crosswise. (There should be about 8 pieces.)
2onions (about 8 ounces), peeled and coarsely chopped
1tablespoon flour
1¼cups water
4cloves garlic, peeled, crushed and coarsely chopped (about 1 tablespoon)
2bay leaves and 5 to 6 sprigs of thyme tied together to make an herb bouquet or, if fresh thyme is not available, ½ teaspoon dry thyme
1teaspoon salt
½cup heavy cream
1tablespoon chopped fresh tarragon, or ½ teaspoon dried
¼teaspoon freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil and butter in a sturdy black-enamel or cast-iron pan and, when hot, add half the veal ribs in one layer. Cook over high heat for about 10 minutes, turning to brown on all sides. Remove the browned ribs to a plate. Repeat with the remaining ribs, placing them on the plate after they are browned.
Step 2
Remove all but 1 tablespoon of fat from the cooking pan and add the onion. Cook 3 to 4 minutes, stirring constantly. The onion should be wilted and mixed with the solidified meat juices loosened through stirring. Add the flour and mix well. Add the water and bring to a boil, stirring well.
Step 3
Return the meat to the pan and add the garlic, herb bouquet and salt. Bring to a boil, cover, reduce the heat to very low and cook slowly for 1 hour. By then the meat should be tender and there should be 1¼ to 1½ cups of lightly thickened sauce. Discard the herb bouquet and add the cream. Bring to a boil, stir in the tarragon and pepper and serve.

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Comments

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Suzy10 months ago

I made this for the first time with only minor modifications - using 1.5 sweet onion, just a scant amount of heavy cream, and blending the sauce with an immersion blender. This was excellent and I already have a request to make again. Thank you Mr. Pepin.

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