The most tender, almost melting consistency and the most elegant flavor are obtained with the special technique that Gualtiero Marchesi taught the young Oldani, discover it in this recipe
- 1 Kg butter
- 50 g Cognac
- 250 g veal
To melt 1 kg of butter in a water bath. When a white foam begins to form on the surface, remove it with a spoon.
Switch off as soon as the butter is completely melted; remove all the remaining foam and pour the liquid part, very gently so as not to move the sediments of the bottom, filtering it through a sieve.
Remove the sediment on the bottom. In this way, clarified butter is obtained which, if not used immediately, can be stored in the fridge, where it will become solid again.
Warm up the clarified butter bringing it to about 60 ° C, then add 50 g of Cognac.
Immerse yourself fillet of veal, about 250 g, and cook for 1 hour and 10 minutes, keeping the butter temperature constant. Drain it, let it rest for a few minutes on a wire rack and add salt.
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