Veal Steak with Fresh Pointed Morels and Mixed Rice

Pat the veal steaks dry, then season with salt and white pepper on both sides.

Fry the steaks briefly in clarified butter, then keep warm in the oven at 65 °C.

In the same pan, sauté the onion, then half of the chopped morels in a little clarified butter, add the garlic, sauté and deglaze with the wine.

Let it boil down briefly and pour in whipped cream. Season with salt and white pepper. Reduce and season to taste.

Sauté whole morels with chopped morels in butter just briefly.

Arrange the veal steak and garnish with parsley and the whole morels steamed in butter.

Preparation Tip:

Serve with salad as well.

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