Filet mignon of veal roasted in casserole and aubergine caviar with caramel vinegar
Recipe for 4 people - Preparation time: 15 min - Cooking time: 55 min
800 g of filet mignon from veal
well defatted if necessary
25 cl of old wine vinegar
4 large porcini mushrooms in season or
4 big mushrooms of Paris
12 small carrots with their
15 cl of beef broth
150 g of tomatoes dried
3 branches of thyme
3 bay leaves
2 cloves garlic
2 tbsp. tablespoon of olive oil
In a small saucepan, reduce vinegar to low heat and keep warm.
Peel the carrots while keeping their tops, wash them, drain them and cook them in the broth. Drain and keep warm.
Submit the eggplant, a branch of thyme and a bay leaf on a large sheet of aluminum foil: salt, pepper and drizzle with olive oil.
Train and close the foil. Bake and bake for 45 minutes (180 ° C - Th.5).
Remove the foil and let it cool.
Split eggplant and, with the spoon, recover their flesh, mix it and pass it through a sieve, then correct the seasoning.
Using the 2 tablespoons, make beautiful quenelles and keep them warm.
Clean (without washing) and slice mushrooms. Steam with olive oil, salt and pepper.
In the casserole, brown meat with a hint of olive oil, 1 sprig of thyme, 1 bay leaf and cloves of garlic. Salt and pepper on all sides. Add them tomatoes dried.
Discovered, put the casserole 7 minutes (220 ° C - Th. 8).
Once cooked, let stand meat moments before serving it sliced, accompanied by tomatoesmushrooms and quenelles of caviareggplant generously drizzled with caramelized vinegar.
Serve with a green salad.