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Recipe details
Braised Boneless Veal Breast with Tarragon Cream and Pappardelle
Veal breast is braised with leek and veal stock, then served with a reduced tarragon cream sauce and egg-finished pappardelle. A dinner idea with ingredients and cooking steps in one place.
≈ 242 kcal/100 g · ≈ 1,124 kcal/serving
58 minMediumFusion
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 breast170 g
pappardelle75 g
large egg1 pcs
heavy cream80 ml
leek70 g
veal stock120 ml
unsalted butter14 g
fresh tarragon2 g
salt1.5 g
white pepper0.3 g
Cookware and utensils
heavy skillet with lid
large pot
fine-mesh strainer
tongs
instant-read thermometer
Directions
01
Season the veal breast with salt and white pepper.
Products
boneless veal breast — 170 g; salt — 1.5 g; white pepper — 0.3 g
Action
season
Time
2 min
Temperature
room temperature
02
Melt the butter in the lidded skillet.
Products
unsalted butter — 14 g
Action
melt
Time
2 min
Temperature
medium-high heat
03
Sear the veal breast until golden on every side.
Products
boneless veal breast — 170 g
Action
sear
Time
7 min
Temperature
medium-high heat
04
Sweat the leek in the skillet.
Products
leek — 70 g
Action
sweat
Time
3 min
Temperature
medium heat
05
Add the veal stock to the skillet.
Products
veal stock — 120 ml
Action
add
Time
1 min
Temperature
simmering
06
Cover and braise the veal breast until tender.
Products
boneless veal breast — 170 g
Action
braise
Time
32 min
Temperature
low simmer; final internal temperature 160°F/71°C
07
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 75 g; salt — 1.5 g
Action
boil
Time
8 min
Temperature
boiling water
08
Strain the braising liquid into a clean skillet.
Products
veal stock — 120 ml; leek — 70 g
Action
strain
Time
2 min
Temperature
hot
09
Reduce the liquid by half.
Products
veal stock — 120 ml
Action
reduce
Time
3 min
Temperature
medium-high heat
10
Add the cream and tarragon to the reduced liquid.
Products
heavy cream — 80 ml; fresh tarragon — 2 g
Action
enrich
Time
1 min
Temperature
low heat
11
Toss the drained pappardelle with the beaten egg off the heat.
Products
pappardelle — 75 g; large egg — 1 pcs
Action
toss
Time
1 min
Temperature
off heat
12
Carve the rested veal breast and spoon the tarragon cream over it.
Products
boneless veal breast — 170 g; heavy cream — 80 ml; fresh tarragon — 2 g
Action
carve
Time
1 min
Temperature
serve hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available