Difficulty:[usr 3]
Preparing the sauce base :quickly brown the veal hangers, be careful it is not a question of cooking, decant, drain and reserve, in the cooking add the crushed tomato, the thyme and the crushed garlic, let sweat and deglaze with the wine Hypocras, let reduce again and moisten with veal jus, add a bouquet garni and cook over low heat until you get a quarter of the doneness, decant and filter, set aside.
Prepare the brunoise of Jerusalem artichokes and carrots:cut the peeled vegetables into small dice, cook in boiling salted water, drain, then sweat in foamy butter, salt and pepper. Book.
Cook the whole hangers in a little oil, drain, cut into cutlets,
Put the sauce in a sauté pan, add salt and pepper, whisk in the butter off the heat,
Place a circle of 10 in the upper part of the plate, arrange the brunoise inside,
Present the hanger steak underneath and coat the meats with the sauce. give a spin of the maniguette mill.
Cherfeuille.
Wine of Hypocras:
Boil the wine, add the raspberry cream and the spices, the vanilla split in half and scraped
Let infuse over low heat
Filter by pressing well on the ingredients, reserve for use
Pay attention to the acidity of the wine, add a little honey if necessary
