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Recipe details
Veau à la crème with Dijon Pappardelle
Boneless veal breast is seared and roasted, then served with a Dijon cream sauce thickened with egg yolk and buttered tarragon pappardelle. A dinner idea with ingredients and cooking steps in one place.
≈ 245 kcal/100 g · ≈ 1,396 kcal/serving
52 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
boneless veal breast200 g
pappardelle70 g
egg yolk1 pcs
heavy cream120 ml
yellow onion60 g
dry white wine60 ml
Dijon mustard15 g
unsalted butter14 g
neutral cooking oil7 ml
tarragon leaves1 tsp
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
oven
heavy ovenproof skillet
saucepan
mixing bowl
instant-read thermometer
Directions
01
Heat the oven to 475°F (245°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
475°F (245°C)
02
Heat the oil in an ovenproof skillet.
Products
neutral cooking oil — 7 ml
Action
heat
Time
2 min
Temperature
high heat
03
Sear the boneless veal breast on both sides.
Products
boneless veal breast — 200 g
Action
sear
Time
4 min
Temperature
high heat
04
Add the onion to the skillet.
Products
yellow onion — 60 g
Action
add
Time
1 min
Temperature
hot skillet
05
Roast the veal and onion until the center reaches 160°F (71°C).
Products
boneless veal breast — 200 g; yellow onion — 60 g
Action
roast
Time
27 min
Temperature
475°F (245°C), center 160°F (71°C)
06
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 70 g
Action
boil
Time
8 min
Temperature
boiling water
07
Rest the veal on a plate for 3 minutes.
Products
boneless veal breast — 200 g
Action
rest
Time
3 min
Temperature
off heat
08
Deglaze the skillet with white wine.
Products
dry white wine — 60 ml
Action
deglaze
Time
2 min
Temperature
medium-high heat
09
Simmer the cream and mustard in the skillet.
Products
heavy cream — 120 ml; Dijon mustard — 15 g
Action
simmer
Time
3 min
Temperature
medium heat
10
Whisk the egg yolk with 1 tablespoon of hot sauce in a bowl.
Products
egg yolk — 1 pcs
Action
whisk
Time
1 min
Temperature
warm
11
Stir the yolk mixture into the skillet off the heat.
Products
egg yolk — 1 pcs; heavy cream — 120 ml; Dijon mustard — 15 g
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