24th January 2021

I have been reading up about sauces and french dishes today. Veal stock seems to play a huge part in french dishes/sauces. I never cook with veal and if I were making a sauce and wanted a stock to go with beef then I would always use beef stock. I was therefore really interested in trying this so today made a veal stock and, after some 6 hours of cooking, made a gorgeous filet au poivre with the most amazing glossy sauce. It was just beautiful. 

The steak was initially cooked over a very high heat, basted in butter and then the sauce and finished in the oven. The fillet and sauce were literally out of this world. We had it with mash and sugar snaps. 

I must always keep veal stock now.